Gremoladais a classic condiment from Milan. Its name derives from the Milanese dialect
and means minced. It is used raw as condiment for Milanese Ossobuco served with saffron risotto (Risotto alla Milanese). Adding anchovy, you have the perfect variation of this recipe as condiment for escalope and rabbit.
- 3 cloves of garlic
- 1 sprig of rosemary
- 2 leaves of sage
- 1 spoon of minced parsley
- 1 lemon, only zest
You can add anchovy to make it tastier.
- Clean the lemon and use the zest (without the white part, which is too bitter).
- Wash and dry the rosemary, the sage and the parsley and peel the garlic.
- Mince all the ingredients in order to have a condiment neither too thin nor too rough.
- Put the condiment in a bowl and put it on the table or on meats before serving.