Gremolata of Egg, Parsley, Anchovy & Lemon

Gremolata of Egg, Parsley, Anchovy & Lemon

This isn’t exactly a Gremolata but I didn’t know what else to call it. It’s very close and extremely easy to make. I love it, it really perks up a meal. Use it with almost any deep-fried, sautéed or poached fish. It’s lemony freshness can give many dishes a real lift, it would be great with barbecued meats, pork, lamb chops or Italian sausages.

These are 4 ingredients I seem to always have in my fridge. It has another advantage and that’s your waist line, unlike most mayonnaise based sauces it’s- really low in calories and delivers fantastically on flavor.

Gremolata of Egg, Parsley, Anchovy & Lemon
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Simple and very quick to make It's lemony freshness can give many dishes a real lift, it would be great on barbecued fish or meats, pork, lamb chops or Italian sausages.
Servings Prep Time
6 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 5 minutes
Cook Time
10 minutes
Gremolata of Egg, Parsley, Anchovy & Lemon
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Simple and very quick to make It's lemony freshness can give many dishes a real lift, it would be great on barbecued fish or meats, pork, lamb chops or Italian sausages.
Servings Prep Time
6 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 5 minutes
Cook Time
10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Well there isn't much to it. Hard boil the 2 eggs for 10 minutes and then let cool in some cold water.
  2. In a mini food processor put in the anchovies, parsley and capers and process to chop it all finely. Scrape out the contents into a small bowl
  3. Grate the lemon rind and juice the lemon and set the rind aside. Add the black pepper and olive oil and a pinch of salt, and the lemon juice and mix well.
  4. Chop the egg pretty fine, and sprinkle over it the lemon rind.
  5. Now add the egg and gently mix it all together taking care not to turn it into some horrible mash. Taste for salt and lemon and serve.
Recipe Notes

It's really the lemon rind that picks this up and makes it special. I ask that you add the egg and lemon rind last so that you don't wind up with a mass of grey mess with some green specks in it. You want to see what it is you are eating.

You can of course add more olive oil if you like and also add a bit of garlic if you are using it for meats. Just be sure to grate it very finely before you add it.

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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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