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Gremolata

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      Title: GREMOLATA
 Categories: Condiments, Fruits, Harned 1994, Herb/spice, Italian
      Yield: 1 Batch
 
    2/3 c  Finely chopped fresh parsley
      2    Garlic cloves; minced
  1 1/2 tb Grated lemon rind*
 
  *I coarsely chopped some I'd frozen, and processed in a
  mini-Cuisinart. Took about 3 pieces.
  
  Combine and mix all ingredients together thoroughly. Best if made at
  least 30 minutes in advance, to allow flavors to blend.
  
  Yield: 2/3 cup.
  
  Note: This stuff is delicious!  I keep some on hand most of the time.
  
  Ogden writes: "A traditional Italian condiment, we love it as a quick
  and healthy topping for lightly buttered baked potatoes, plain
  broiled chicken, or any mild-flavored veal dish." (Would also be good
  on fish or French bread, and possibly grilled hamburgers.)
  
  From 1991 "Shepherd's Garden Seeds Catalog," pg. 42.
 
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