HOW TO MAKE A GREMOLATA
BREADCRUMB GREMOLATA
This breadcrumb Gremolata is the perfect crunchy topping to any dish.
My go to dishes to put this Gremolata on top of are -
Seared scallops
Roasted or sautéed vegetables
A simple pasta plate
Any seafood or fish dish of your liking
This Gremolata really elevates any dish. Cheesy, crunchy, tart and salty!
INGREDIENTS
1 1/2 teaspoons olive oil
3/4 Cup fresh breadcrumbs or Panko breadcrumbs (plain)
2 Tablespoons parmesan cheese, finely grated
1 Tablespoon fresh Parsley, minced or chopped
1 teaspoon lemon zest
Salt and pepper to taste
Heat a small skillet, either stainless steel or cast iron over medium-high heat.
Once the pan is very hot, add the olive oil and immediately add the breadcrumbs.
Toast the breadcrumbs while stirring continuously until the crumbs have turned golden brown and begin to get a little crunchy, about 5-6 minutes.
Remove from heat and let cool. The breadcrumbs will continue to crisp while cooling.
Once the crumbs have cooled, add the Parmesan cheese, parsley and lemon zest.
Season with salt and pepper to taste.
Set aside until ready to serve.
Leftover Breadcrumb Gremolata will store nicely refrigerated in an air-tight container.
