Posted on by Myfrenchkitchen

Gremolata

In the previous post I made chimichurri my way, this time it is gremolata, another favorite sauce using fresh herbs and often used in mediteranean cooking. It can be used with either fish or meat and even on a tomato salad, or sandwich with ham or cheese or tomato, pourquoi pas?

Recipe.

  1. A handful of fresh flatleaf parsley
  2. 2 cloves of fresh garlic
  3. lemon
  4. a squirt of lemon juice to your taste
  5. Fleur de sel salt flakes
  6. A little olive oil
  • Chop the parsley finely.
  • Chop the garlic finely, or push through garlic press or grate finely
  • Grate the peel of one large lemon
  • Mix all ingredients together and add a little fleur de sel to taste

A pinch of salt:

  1. Add a little chopped fresh mint leaves to the chopped parsley, not too much, since the main herb is parsley.
  2. The addition of salt flakes brings out the flavour of the garlic.
  3. Cream the chopped garlic with a little fine salt on a wooden board with the flat side of the knife, in which case you don’t add salt flakes later.
  4. Use a microplane to grate the lemon.
  5. Use grated orange peel orange instead of lemon, especially when used with chicken or duck.
  6. Make the gremolata fresh with your meal.

Posted on by Myfrenchkitchen

Chimichurri, my Provencal way

We love chimichurri with fish and meat.But we dont like hot, spicy foods. So I adapted the chimichurri to a more mediterranean, provencal taste with herbs and vegetables that grow in abundance locally.

Recipe

  1. A big handful of fresh parsley
  2. A big hanful of fresh coriander
  3. Two cloves of garlic
  4. Half a red sweet pepper, diced into small cubes
  5. small white onion, finely chopped
  6. Olive oil to taste
  7. red wine vinegar to taste
  8. Salt and pepper
  9. A pinch of piment d’espelette
  • Finely chop the fresh herbs.
  • Cream the garlic cloves in a mortar and pestle and add herbs.
  • Add the vinegar to taste.
  • Add the diced red sweet pepper.and chopped onion.
  • Add the olive oil and other ingredients and mix until you have a thick runny sauce.
  • Season to taste with salt and pepper.
  • Finish off with a pinch of piment d’espelette.

A pinch of salt:

  • Use chilli peppers instead of sweet pepper to give punch to your chimichurri.
  • Add other fresh herbs from you garden, reduce the quantitites the more herbs you use.
  • I prefer two different herbs at the most.
  • Add a little white balsamic vinegar for a touch of sweetness.
  • Can be kept for about 4 days.

Serves 8 people