In Italy, we have some tricks to elevate ordinary recipes. One of these is gremolata, a straightforward preparation that adds a hint of vibrant, citrusy flavor to any dish.

What is gremolata?
Gremolata is an herby Italian dressing made with just three ingredients: chopped parsley, garlic, and lemon zest. 

Traditionally reserved for complementing rich and hearty dishes such as ossobuco (braised veal shanks), in the Ruffoni family we embrace its versatility in unconventional contexts. A sprinkle of gremolata livens up a basic soup, enhances the flavors of fish and meat dishes, and elevates any roasted or grilled vegetables.

Although the recipe below is almost self-explanatory, there are some crucial tips to bear in mind:
• Opt for Italian or flat-leaf parsley: it boasts a more robust flavor than curly parsley, which makes it better suited for this application.
• Hand-chop the parsley instead of using a food processor. This grants you greater control over the gremolata's consistency, preventing it from becoming mushy.
• Hand-dice the garlic instead of using a garlic press or grater. It will take longer, but result in very finely diced garlic with less bitter and pungent notes. This is important since we'll use it raw!