Gremolata is a chopped herb condiment that is most commonly accompanied with Milanese Veal Osso Bucco. It’s such a simple combination, though, you could really use it with lots of other types of food, such as fish, scallops, mussels, or even chicken. Heck, I’ve even seen recipes that put in over stew or on top of pizza. The possibilities are endless.

zest of 1 lemon
zest of 1 orange
2 garlic cloves, minced
2 tablespoons fresh Italian parsley, chopped

Combine the zest, finely minced garlic cloves, and parsley in a bowl. Mix well. Season to taste with salt and pepper.


P.S. I did not have an orange, so I tried making it with lemon and lime zest instead. It still worked out great!

(Here I’ve served it over Milanese Veal Osso Bucco)

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  1. A Boston Food Diary says

    mmm I love Gremolatas! And you’re right- they are so easy to substitute ingredients in and make whole new tastes! They are perfect condiment and yours looks delicious!

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