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Monday, October 1, 2007

Mixed-Herb Gremolata

This is the topping for the Cabernet-Braised Short Ribs. It adds a nice fresh herb flavor to the ribs. The lemon peel helps to lighten and brighten the dish.

Mixed-Herb Gremolata

1/4 cup finely chopped fresh Italian parsley
3 Tbsp. finely grated lemon peel
2 garlic cloves, minced
1 1/2 Tbsp. finely chopped rosemary
1 1/2 Tbsp. finely chopped fresh thyme

Mix all the ingredients in a small bowl. Sprinkle over prepared short ribs.

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