White Truffle Horseradish Gremolata
Gremolatas are blends of herbs (usually parsley), olive oil, and other flavorings (usually garlic & lemon zest) used as intensely flavorful finishing ingredients for cooked meats (traditionally osso bucco).
Herby & herby with a bit of zing from the fresh horseradish, this gremolata is a luxurious addition to cooked meats, elevating them into the culinary stratosphere.
Ingredients: Makes Enough for 1 Tomahawk Steak or Two Smaller Steaks
1/2 bunch Fresh Flat Leaf Italian Parsley, rinsed & roughly chopped
1/3 oz Fresh White Truffle (we used fresh White Alba Truffles)
1 tbsp Fresh Horseradish Root
3 tbsp Olive Oil
Salt & Pepper to Taste
1. Grate the horseradish with a microplane grater, toss with the parsley, salt, pepper & olive oil.
2. Slice the fresh truffle 1/2 mm thick using a truffle slicer or mandoline. Cut the truffle slices into fine julienne sticks. Stir into the mixture.
3. Serve the finished gremolata atop cooked & rested steaks, braised meats, roasted meats, etc.