A festival of flavors for the face. Sweet, earthy, tart, pungent, freshly herbaceous, it really is a party of tastes. Making the gremolata the day before makes this dish pretty simple to put together.
Delicata has a tender skin that is edible. Here it is peeled partly, but if you don’t feel like extra work, just leave it on. This is just a basic version of this technique, but the sweet and nutty flavor of Delicata begs to be played with.
