Currently viewing the tag: "gremolata"

Halved florets of romanesco pan-fried and then steamed with a shot of white wine to finish is then garnished with a variation of gremolata, the classic Italian mélange of flat-leaf parsley, lemon zest, and garlic. Be sure to use good oil that has a high flash point, good wine (if it isn’t good just use water) and a heavyweight pan with a tight fitting lid.

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