Gremolata made with chopped parsley, grated garlic and lemon zest

Elevate your recipes with gremolata – an Italian culinary hack

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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!


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Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.