Italian Gremolata
1 Bund
Ingredients
- 1 bunch of flat-leaf parsley
- 2 tsp caraway seeds
- 5 cloves of garlic
- 170 g Butter, zimmerwarm
- 50 ml extra virgin olive oil
- 1 tbsp lemon oil
- 2 tsp sea salt
Method
- Wash and pat dry the parsley, pluck the leaves from the stems, and chop finely. Lightly crush the caraway seeds in a mortar. Peel the garlic, remove the green germ, and crush it with a garlic press.
- Beat the room-temperature butter with a hand mixer until fluffy and stir in all the ingredients well to keep the butter nice and smooth.
- Place the gremolata on parchment paper and roll it into a log. Finely chop it with a kitchen knife for several minutes, then roll it up and tie the ends. Store in the refrigerator.
garlic cloves
170 g
