Truffle Almond Gremolata
This Milanese preparation is classically served atop a long-braised lamb shank, osso buco, but it's great on grilled lamb chops, pork chops or even grilled chicken. And a little sprinkled over pasta is a marvel.
We've added almonds, actually Truffle Almonds, to boost the flavor and up the ante on a classic!
Makes 1/3 – 1/2 cup
- 1/4 cup loosely-packed fresh parsley
- 1 1/2 tablespoons lemon zest
- 1 clove garlic
- 2 tablespoons chopped Truffle Almonds
- 2 teaspoons extra virgin olive oil
Of course, you could make this in the food processor. But you'll run the risk of ending up with a puree and that is NOT what you want. Sharpen your knives and spend the time to do this by hand - it'll pay off in the end. You're not looking for a sauce, but rather a topping.
Finely chop the parsley and toss in a bowl with the lemon zest. Mince the garlic (or use a microplane) and stir to combine. Chop the almonds into a fine crumb and combine. Stir in the extra virgin olive oil and serve.