jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
Rxb was saying it was anchovy, lemon and parsley but I see from a google search it might be garlic, lemon and parsley. What is it and what to put it on?
No problem, JP, I have the same discussion here in Italy with some friends of another forum, and the subject is the same: in gremolata, anchovies or not? . They say NO, I say YES. Without anchovies, Gremolata is lighter, "with" is tastier. Question of preference....jpinmaryland said:Rdg, sorry, confused with another website. Funny you should mention your families use of anchovies. I figured out years after she died, that anhovies and/or sardines was grandma's secret ingredient in the tomato sauce. My mother could never duplicate it. I figured it out when I put anchovy in mine and it was just like grandmas.
Anyhow, my grandma was Milanese too!
Constance said:So would someone please tell me how to make gremolta? This is something I know nothing about.
JP, when do you add the anchovies to the tomato sauce? I'd like to try that.