Garlic Scape Gremolata. Condiment
Updated: Apr 5
Gremolata is an Italian condiment made of parsley, lemon zest, and garlic. In this recipe, we substitue the garlic cloves with garlic scapes. It is traditionally served with ossobuco, a Milanese dish of braised veal shanks. Gremolata can also be used as a garnish for other dishes, such as fish, chicken, or vegetables.
Garlic gremolata is a condiment made from parsley, garlic, and lemon zest. It has a bright, fresh flavor with a hint of garlic and lemon. The parsley adds a touch of sweetness, while the garlic and lemon zest add a savory and acidic note. Gremolata is often used as a garnish for roasted meats, fish, or vegetables. It can also be used as a spread for sandwiches or as a flavoring for soups and stews.
Here is a more detailed description of the flavor of garlic gremolata:
Parsley: Parsley has a fresh, green flavor with a slightly bitter aftertaste. It is often used in Italian cuisine to add a touch of brightness and flavor to dishes.
Garlic: Garlic has a strong, pungent flavor that is both savory and slightly sweet. It is often used in cooking to add flavor and depth to dishes.
Lemon zest: Lemon zest has a bright, acidic flavor that is both tart and refreshing. It is often used in cooking to add flavor and zest to dishes.
When combined, these ingredients create a flavorful condiment that is perfect for adding a touch of Italian flavor to your cooking.
Garlic scapes are the flower stalks of hardneck garlic varieties. They are typically harvested in the spring, when they are young and tender. Garlic scapes have a mild garlic flavor and a slightly grassy, green flavor. They can be used in a variety of dishes, including stir-fries, pasta dishes, and salads. Garlic cloves are the small components that make up mature, round bulbs that grow underground. They have a strong, pungent garlic flavor. Garlic cloves are used in a variety of dishes, including sauces, marinades, and dressings.
You can substitute garlic scapes for garlic cloves in most recipes. However, you may need to adjust the amount of scapes you use, as they are more delicate in flavor than garlic cloves. A good rule of thumb is to use 2-3 garlic scapes for every 1 garlic clove. When substituting garlic scapes for garlic cloves, be sure to chop them finely. This will help to distribute the flavor evenly throughout the dish. You may also want to blanch the scapes for a few minutes before cooking them. This will help to mellow their flavor and make them more tender.
The word "gremolata" comes from the Italian words "gremo" (to chop) and "olata" (a type of sauce). Gremolata is thought to have originated in the Lombardy region of Italy, where it was first used as a condiment for ossobuco. The dish was created in the 19th century by a Milanese chef named Giuseppe Cerea.
Gremolata is a simple dish to make, but it packs a lot of flavor. The parsley adds freshness and brightness, the lemon zest adds acidity, and the garlic adds a savory note. Gremolata can be made with either flat-leaf or curly parsley. Flat-leaf parsley has a more delicate flavor, while curly parsley has a more assertive flavor.
To make gremolata, simply combine chopped parsley, lemon zest, and garlic in a bowl. You can also add other ingredients, such as grated Parmesan cheese, chopped anchovies, or red pepper flakes. Gremolata can be served fresh or stored in the refrigerator for up to a week.
Here are a few ideas for how to use gremolata:
Serve it as a condiment for ossobuco.
Garnish fish, chicken, or vegetables with it.
Add it to pasta dishes.
Stir it into risotto.
Use it as a spread for sandwiches.
Add it to soups and stews.
Gremolata is a versatile and flavorful condiment that can be used in a variety of dishes. It is a great way to add a touch of Italian flavor to your cooking.
Garlic gremolata is a simple condiment that is made with parsley, garlic, and lemon zest. It is typically used as a garnish for roasted meats, fish, or vegetables. However, it can also be used as a spread for sandwiches or as a flavoring for soups and stews.
Garlic gremolata is a great way to add a burst of flavor to your dishes. The parsley adds freshness, the garlic adds a savory note, and the lemon zest adds acidity.
To make garlic gremolata, simply combine chopped parsley, garlic, and lemon zest in a bowl. You can also add other ingredients, such as grated Parmesan cheese, chopped anchovies, or red pepper flakes.
Here is a simple recipe for garlic gremolata:
1/2 cup chopped fresh parsley
1 garlic clove, minced
1 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine all of the ingredients in a bowl.
Stir to combine.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Here are a few tips for making garlic gremolata:
Use fresh, flavorful parsley.
Mince the garlic finely so that it is evenly distributed throughout the gremolata.
Use a zester to remove the lemon zest. This will give you the most flavorful zest.
Adjust the amount of salt and pepper to taste.
Here are a few ideas for how to use garlic gremolata:
Garnish roasted meats, fish, or vegetables.
Use as a spread for sandwiches.
Flavor soups and stews.
A Story about Making Garlic Scape Gremolata
It was a beautiful spring day, and the air was filled with the scent of garlic scapes. I was in the kitchen, making a batch of gremolata. I had just picked the scapes from my garden, and I was excited to use them in a new dish. I chopped the scapes into small pieces, then added them to a bowl with some parsley, lemon zest, and spices. I chopped everything together, then added a drizzle of olive oil. I tasted the gremolata, and it was perfect. The garlic scapes added a unique flavor that I had never tasted before.
I decided to use the gremolata as a garnish for a grilled salmon fillet. I cooked the salmon to perfection, then drizzled it with the gremolata. The flavors were incredible. The salmon was perfectly cooked, and the gremolata added a bright, fresh flavor.
I sat down to enjoy my meal, and I couldn't help but smile. The garlic scape gremolata was a delicious and unexpected addition to the salmon. I was so glad that I had decided to try it.
As I ate, I thought about how the garlic scape gremolata had come to be. I had been inspired by a recipe from my dad's friend. The recipe called for using garlic scapes and I was so glad I had started growing garlic just last year.
Just yesterday, it was a beautiful spring day, and I was excited to go out and pick some garlic scapes from my new garlic garden. I had been waiting for this day for weeks, and I couldn't wait to see how big and healthy the scapes were. I put on my gardening gloves and headed out to the garden. I walked over to the garlic patch and started inspecting the plants. The scapes were already starting to curl up, which meant they were ready to be picked.
I carefully snapped off the scapes and put them in a basket. I was so happy to see how well they were doing. The scapes were thick and green, and they smelled amazing. I took the basket of scapes inside and started to prepare them. I washed them thoroughly and then chopped them into small pieces. I'm so glad that I picked the garlic scapes from my garden. The garlic scape gremolata was a delicious and unique addition to the salmon. I can't wait to try it again in other dishes.
Mr. Jere Folgert is the owner of GroEat Garlic Farm in Bozeman, Montana. GroEat Farm is a small, sustainable family farm located in the beautiful Hyalite Foothills, in the shadows of the Gallatin Mountain Range. The hardneck varieties that they grow on their farm flourish, due to the combination of the very cold winters, heavy snowpack, moist spring, temperate summers, and the nutrient-rich and dynamic alluvial soils, washed down from the Gallatin Mountain Range. www.GROeat.com