Easy Broccolini Recipe with Gremolata (2024)

FAQs

What goes with gremolata? ›

Use gremolata wherever you'd normally use pesto or any of its cousin green sauces: Spoon this zesty condiment over simply seared fish, white bean stew, or bowls of risotto, topped with plenty of Parmesan. Swoop it over hummus or salted Greek yogurt to make an impromptu dip.

Gremolata is an Italian condiment made of parsley, garlic, and lemon zest. Sprinkle it over pasta, veggies, and more for a burst of fresh, bright flavor! A sprinkle of parsley is one of my favorite ways to finish a dish, adding freshness and an appealing fleck of green.

The best way to experience the health benefits of broccolini is to eat it raw. The stems, leaves, and florets are all edible. You can also choose to steam your broccolini and serve it as a side to complete a tasty, nutritious meal.

Broccoli rabe is leafier, thinner, and less floral than broccoli. The stems are long and tender and bush out in leafy clusters with small flowering heads, like broccolini. But, where broccolini is sweet and mild, broccoli rabe is bold and bitter. The flavor is almost like that of mustard greens mixed with horseradish.

Gremolata is an Italian chopped herb mix and, as exotic as it sounds, it takes just three ingredients to make: lemon zest, parsley and garlic. It's full of flavor but has hardly any calories, and it's naturally fat- and salt-free.

A bit more liquid-y than the other sauces, chimichurri is an oil-based condiment that—unlike pesto and gremolata—calls for vinegar, which brings both acidity and brightness to the sauce. It originated in Argentinian and Uruguayan cuisines but it's been adapted for cuisines across Latin America.

Meaning of gremolata in English

a mixture of parsley, garlic, and lemon, eaten in small amounts with meat or fish: Italians often finish stews with a scattering of gremolata.

Gremolata (Italian: [ɡremoˈlaːta]) or gremolada ( Italian: [ɡremoˈlaːda]; Lombard: [ɡremuˈlaːda]) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.

Gremolata is a standard condiment in Italian kitchens. This sauce is incredibly quick and easy to whip up using ingredients that you might even have on hand. Gremolata originated in Milan to accompany the classic Milanese veal dish, osso buco.

The verdict. Broccolini – by a hair's breadth! Nutritionally, the two brassicas are very similar. But the excellent vitamin A content of broccolini, together with the fact that it needs less prep and there's no waste, gives it the edge over broccoli for us.

Why is broccolini so expensive? ›

Because of its newness and because it provides less quantity in a stalk, broccolini is typically more expensive than broccoli. Substitutes for broccolini are traditional broccoli, Chinese broccoli, broccoli rabe, cauliflower, and asparagus (because broccolini's sweeter flavor is similar to asparagus' sweeter notes).

Broccoli has a thick, woody stem and a large, flowering head. Broccolini is a cross between broccoli and Chinese broccoli, and also belongs to the cabbage family. Broccolini have long, firm stalks (thinner and more tender than those of broccoli), a few small leaves and small florets.

Sometimes referred to as "baby broccoli," it's actually a hybrid vegetable. Broccolini is a cross between broccoli and Chinese broccoli (also called gai lan or Chinese kale). It looks a lot like Chinese broccoli—the stalks are long and lean—but instead of big leaves, it has florets more like common broccoli.

This means you can more easily eat broccolini stems than broccoli stems, which are much tougher and could be more difficult to eat and digest raw. Plus, you don't need to peel broccolini stems before preparing them. The texture of broccolini is more like that of asparagus than broccoli.

Despite what you may have heard, Broccolini is not baby broccoli. This lanky vegetable is a hybrid first created in 1993. Broccolini a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible.

Gremolata (Italian: [ɡremoˈlaːta]) or gremolada ( Italian: [ɡremoˈlaːda]; Lombard: [ɡremuˈlaːda]) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.

Traditionalists might say it's reserved for churrasco, or grilled meat, but we say chimichurri tastes amazing on fish, pasta salads, eggs, potatoes—practically anything!

Meaning of gremolata in English

a mixture of parsley, garlic, and lemon, eaten in small amounts with meat or fish: Italians often finish stews with a scattering of gremolata.

Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. Try this olive oil for marinating poultry and in dressings! Each bottle comes with a built-in pour spout.