I is for Italian Parsley

Italian parsley is a flat leafed herb and is probably the most widely used herb around the world. Parsley stems are one of the traditional ingredients in the bouquet garni and sachet d'epices, which are used for flavoring stocks, soups and sauces. Italian parsley is sometimes mistaken for cilantro, and they do indeed look similar. But Italian parsley has darker, shinier leaves than cilantro (which is also known as coriander), and cilantro leaves are more delicate and fragrant.

Gremolata Recipe

Danilo Alfaro – About Food
Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. It's great because it adds brightness and aromatics to dishes like braised meats that might otherwise be a bit heavy or one-note.

It's traditionally served with veal, especially the classic braised veal dish osso buco. But it'll also go well with lamb (you could substitute mint for the parsley), and it's an excellent accompaniment for fish and seafood dishes.
Ingredients

• 1 bunch Italian (flat-leaf) parsley
• 1 clove garlic, peeled
• 1 lemon
• Kosher salt and freshly ground black pepper, to taste

Preparation

1. Wash and thoroughly dry the parsley.
2. Remove the leaves and finely mince until you have about 2 tablespoons worth.
3. Finely mince the garlic.
4. Use a lemon zester to remove about 1 teaspoon of lemon zest.
5. Combine all the ingredients in a bowl and season to taste with Kosher salt and black pepper. You can pound the ingredients together with a mortar and pestle or just use the back of a spoon or the bottom of a glass.

Makes about 3 tablespoons, or enough to garnish 6 servings of fish or veal.

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