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A small haystack of gremolata (minced lemon zest, garlic and parsley) crowned the hearty dish.
Combine the gremolata ingredients and sprinkle over the stew just before serving.
All the risottos were good enough, particularly the tutto mare (shrimp, scallops, crab) and the Milanese, made with saffron, parmesan, and a hunk of braised veal rib smothered in a lemony gremolata paste.
Though Gorgonzola can quickly overwhelm the tastebuds, the gremolata - a garnish made of parsley, lemon peel and garlic - makes for a bright contrast in flavours.
The only thing it lacked was gremolata , the customary dusting of parsley, lemon zest and garlic.
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