Gremolata
This version of gremolata uses orange rind instead of lemon, but you can use either one
- 3 tablespoons coriander seeds
- Zest of 3 oranges (reserve fruit for another use)
- 2 cups chopped fresh Italian parsley
- 2 tablespoons extra-virgin olive oil
- 1⁄2 teaspoon salt
- 2 garlic cloves, peeled and finely minced
Instructions:
The delicious flavor of toasted coriander seeds—the seeds that grow the cilantro plant—add depth. Use Italian parsley in this dish rather than curly parsley. You can also add mint or anise hyssop.
- Heat a small skillet over medium-high heat and toast the coriander seeds, stirring constantly, until they turn just a shade darker brown and you start to smell them. This should take just 2–3 minutes. Remove from the heat. Be careful not to burn them. If you burn any, just throw those away.
- Thoroughly combine the toasted coriander seeds with the other ingredients in a medium bowl. Store in a glass jar in the refrigerator for up to 4 days.