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.

Broccolini can be eaten raw or cooked, though most people enjoy it cooked as a side dish. The whole vegetable is edible. Common cooking methods for broccolini include steaming, stir-frying, roasting, and sauteing. Steamed broccolini is usually served on its own.

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 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.

Broccolini has long, thin stalks that, unlike mature broccoli stalks, are tender all the way through. That means that you can eat the stems right along with the florets.

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.

It contains compounds like sulforaphane that are responsible for many of its health benefits, especially its antioxidant and anti-inflammatory activity. Eating broccolini may also support heart health and blood sugar control. Compared to broccoli, broccolini tastes sweeter, with a mild flavor and more delicate texture.

Broccolini have long, firm stalks and leafy florets with small leaves. Broccolini tastes milder and sweeter than broccoli. Because its stalks are thinner, broccolini require less prep work than broccoli (which tend to have woodier stalks). Broccolini lends itself to roasting, grilling, sauteing and steaming.

What's the difference between chimichurri and gremolata? ›

While gremolata only further mixes in a citrus zest for a bitter note, in a chimichurri, acid is a central component. Whether it's vinegar or citrus, this tang cuts through smokey and meat flavors and lends chimichurri its status as the perfect grilling accompaniment.

Ketchup, mustard, and barbecue sauce are staples, but you can spice things up with chutney, aioli, and honey dill sauce. Condiments that are popular in some Asian cuisines, like oyster sauce and teriyaki sauce, can add flavor to any meal.

​Click to purchase Milanese Gremolata Olive Oil. Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley & a hint of mint. The herbs and citrus zest are typically crushed together in a mortar to release their pungent essential oils.

One of the most aromatic herbs in Italian cuisine is sage. You can use it on pasta, risotto, roasted potatoes, lasagna, chicken, and fatty meats. Fresh sage pairs with fresh homemade cheese, pastries, marinades, and even fresh compound butter.