Description of the Italian seasoning gremolata. Calorie content, vitamins and minerals that make up the product. How is it useful and are there any contraindications to its use. Spicy mix recipes. In fact, the beneficial properties of the seasoning can be enumerated for a very long time, because only the beneficial effects of its constituent components individually are worthy of writing a whole book, let alone their complex action. Thus, regular consumption of gremolata has a positive effect on the health of the whole body. At the same time, the spicy mixture is able not only to act as a prophylactic agent, but also to actively treat many diseases.
Harm and contraindications to the use of gremolata
Unfortunately, not every person is destined to experience the whole range of useful properties of Italian seasoning. The fact is that when it comes to products that contain many biologically active components that have a very strong effect on the body, we have to talk not only about benefits, but also potential harm. And garlic, and lemon, and parsley, definitely refer to such products, and each of them has its own contraindications. Thus, it turns out that the list of contraindications for gremolata is quite wide, because it consists of lists of contraindications for the three ingredients included in the seasoning.
So, contraindications to gremolate apply to people:
- Suffering from severe diseases of the stomach, liver and kidneys … Active ingredients can irritate the mucous membranes and lead to exacerbation of diseases.
- Epileptics … Garlic, which is part of the gremolata, can trigger a seizure.
- Allergy sufferers … Individual intolerance to the components of gremolata is a very common phenomenon, at least for the reason that it contains citrus zest, and citrus is one of the most common allergens.
In addition, eating a spicy mixture is recommended to be avoided by pregnant women, lactating women and children. With caution, it is required to introduce it into the diet in the presence of cardiovascular diseases and diseases of the genitourinary system. Strictly speaking, any chronic illness and other health problems, especially those involving the use of certain medications, are a reason to consult a doctor before consuming a spicy Italian seasoning.
And, finally, it is worth noting that it is categorically not recommended to abuse gremolate even for perfectly healthy people, since an overdose of the active components that make up it can cause a number of unpleasant symptoms.
Gremolata recipes
In Italy, gremolata is considered a universal seasoning; it can be served with meat, fish, soup, vegetable stew or pasta - however, in the latter case, olive oil will be added to the three main ingredients. However, if we talk about the classic use of the seasoning, it is worth mentioning a dish called "ossobuco", which is a stew of veal. But still, since the seasoning is considered universal, you can easily use gremolata in recipes as an addition to any familiar dish, it will acquire new interesting notes and, possibly, will open up for you from the other side. By the way, supplementing the spicy mixture with certain ingredients, you can achieve more harmonious combinations with various dishes. However, if culinary experiments are not about you, you can try these classic dishes with gremolata:
- Ossobuco with gremolata … Pour a little olive oil into a saucepan, and when it heats up, put chopped onion (1 piece) into it, sauté until transparent. Add chopped garlic (1 prong), sauté for another minute, and add the resulting roast from the saucepan. Now put the veal on the bone (1 kg) in it and fry so that it is golden brown on each side, then remove the meat from the saucepan and return the onion-garlic mixture. Add flour (2-3 tablespoons), cook everything together over high heat for about a minute. Turn off the heat, add pickled or sun-dried tomatoes (300-400 grams), pour white wine (250 ml), preferably dry, as well as broth (250 ml) from any meat or vegetables, at worst, water will do, salt to taste. Return the veal to the saucepan, bring the marinade to a boil, then reduce the heat to low and simmer for 2-3 hours - the meat should become very soft and easily come off the bone. Meanwhile, cook the rice and prepare the gremolata - mix finely chopped parsley (2-3 tablespoons), grated lemon zest (from one fruit) and garlic (2 prongs).
- Three kinds of mushroom soup with gremolata sauce … Pour dried porcini mushrooms (150 grams) with water and leave for 20 minutes. Then drain and cut into large pieces. Melt butter (2 tablespoons) in a saucepan, fry grated carrots (1 piece) and finely chopped onions (200 grams) on it. When the carrots are soft and the onions are golden, add fresh mushrooms (400 grams), cut into slices, salt to taste. Fry for 5-7 minutes, then add the porcini mushrooms and cook for another 3 minutes. Pour in vegetable stock (1 liter) or water, bring to a boil, reduce heat to low and cook for 20 minutes. Remove the mushroom stock from heat, cool and whisk in a blender. Prepare the gremolata: Combine finely chopped parsley (2-3 tablespoons), grated lemon zest (from one fruit) and garlic (2 prongs). Melt the butter (2 tablespoons) in a frying pan, fry the chanterelles (500 grams) for 15-20 minutes. Pour soup into bowls, top with mushrooms, gremolata sauce and chopped hazelnuts (50 grams).
- Seabass with gremolata … Butcher the sea bass (3 pieces), you can take other favorite fish as well. Prepare the gremolata: Combine finely chopped parsley (2-3 tablespoons), grated lemon zest (from one fruit) and garlic (2 prongs). Rub the fish with salt and pepper, place the gremolata in the belly. Wrap the sea bass in foil and bake in the oven at 180 degrees for 20-30 minutes.
- Fragrant Parmesan Pasta … Boil the pasta (150 grams). In a saucepan, melt the butter (50 grams), add the grated garlic (3 cloves). When the strong smell of garlic has spread throughout the kitchen, pour in the cream (150 ml) - the fatter the better. Bring them to a boil, reduce heat to low, and simmer for a couple of minutes. Add finely grated Parmesan (50 grams), season with salt and pepper to taste, turn off the heat, let the sauce cool slightly and thicken. Prepare the gremolata: mix finely chopped parsley (2-3 tablespoons), grated lemon zest (from one fruit) and garlic (2 prongs), also add a little olive oil. Place the pasta on plates, top with the creamy sauce and top with the gremolata.
As you can see, there are both sophisticated recipes and very simple ones with spicy seasoning. Be sure to try one of the following gremolata dishes - you will get a delicious and healthy dinner!
Interesting facts about gremolate
The word “gremolata” comes from the Milanese “gremola”, which means “crushed into pieces”. And it was from Milan that this seasoning and the main signature dish - "ossobuco", spread throughout Italy.
It is noteworthy that even in Italy, the homeland of gremolata, it is difficult to find it cooked on a supermarket shelf. What can we say about our country. The explanation for this tactic is simple: the components that make up the seasoning are available in almost every region, and the recipe is simple to the point. That is why it is assumed that there is absolutely no need to sell the seasoning ready-made, because everyone can cook it on their own in no time.
It is recommended to store the ready-made gremolata no more than three days, it very quickly loses its aroma, and the beneficial components in mechanically processed products are rapidly destroyed and volatilized.
Some culinary experts add not only the zest of other citrus fruits and various herbs to the gremolata, but also ingredients from a completely different opera - for example, nuts, anchovies and even cheese.
It is curious that in Italy gremolata is no less popular than pesto sauce, but the latter gained much more popularity in the world.
Watch a video about gremolate:
Gremolata is a seasoning with a very loud name, but behind it lies the recipe for a simple, but at the same time very tasty spicy mixture. Tart parsley, fresh lemon, aromatic garlic - the perfect combination that harmoniously complements the taste of any dish. A bonus to great taste is the amazing benefits of gremolata. Be sure to learn how to make this spicy concoction!