White Truffle Horseradish Gremolata
Gremolata is an intensely flavorful blend of herbs (usually parsley), and other flavorings (usually garlic & lemon zest), blended with olive oil. It’s used as a finishing ingredient for cooked meats (traditionally osso bucco).
The addition of white truffle made this gremolata both herby and earthy. Fresh horseradish gives it a bit of zing. It’s a luxurious addition to cooked meats, especially beef, elevating them into the culinary stratosphere.
We sprinkled some on Kobe Beef Tomahawk Ribeye Steaks but it would be equally wonderful on any steak, as well as short ribs, prime rib, and more.
Makes 1-2 Servings
INGREDIENTS
- 1/2 bunch Fresh Flat Leaf Italian Parsley, roughly chopped
- 1/3 oz Fresh White Truffle (we use fresh White Alba Truffles)
- 1 tbsp Fresh Horseradish Root
- 3 tbsp olive oil
- Salt & pepper to taste
DIRECTIONS
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
Scatter gremolata over steaks, roasts, or braised meats just before serving.
Comments 1
What a beautiful dish! I’m drooling over here.