Name: Gremolata
Ingredients: 2/3 c Finely chopped fresh parsley; 2 Garlic cloves; minced; 1 1/2 tb Grated lemon rind*

CATEGORY	CUISINE	TAG	YIELD
Fruits	Italian	Condiments, Fruits, Harned 1994, Herb/spice, Italian	1	Batch

INGREDIENTS

2/3	c	Finely chopped fresh parsley
2		Garlic cloves; minced
1 1/2	tb	Grated lemon rind*

INSTRUCTIONS

*I coarsely chopped some I'd frozen, and processed in a mini-Cuisinart.
Took about 3 pieces.
Combine and mix all ingredients together thoroughly. Best if made at least
30 minutes in advance, to allow flavors to blend.
Yield: 2/3 cup.
Note: This stuff is delicious!  I keep some on hand most of the time.
Ogden writes: "A traditional Italian condiment, we love it as a quick and
healthy topping for lightly buttered baked potatoes, plain broiled chicken,
or any mild-flavored veal dish." (Would also be good on fish or French
bread, and possibly grilled hamburgers.)
From 1991 "Shepherd's Garden Seeds Catalog," pg. 42.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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