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!
Ingredients
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
Instructions
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.
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