Gremolata

 

Goes well with fish or veal or pork.

Preparation You'll need: A medium bowl
Ingredients (for 2 persons) 8 cloves of Garlic 6 table spoons Italian parsley 3-4 wholefood lemons 4 Tbsp. pignolia, or alternatively 40 g Cashews 3 Tbsp. capers 9-10 Tbsp. good olive oil
Roast the pignolia First step is to roast the pignolia in the pan until they turn brown.
Preparing the Gremolata Peel and press the garlic, chop the parsley (6 Tbsp. needed). Zest 3-4 lemons (you'll need 15 to 20 g zest). Mix everything (roasted pignolia, parsley, lemons zests, garlic, olive oil, capers) in a small bowl. Around 5 minutes before the main dish is done, add the gremolata. Either put it into the pot or pan, or separately in a bowl into the oven.