Milanese Gremolata Olive Oil Recipes
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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.
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.
Pairings:
Try pairing Milanese Gremolata Infused Olive Oil with the following for a dynamite salad dressing or marinade:
Try pairing Milanese Gremolata Infused Olive Oil with the following for a dynamite salad dressing or marinade:
- Sicilian Lemon Balsamic
- Jalapeno Balsamic
- Oregano Balsamic
- Grapefruit Balsamic
- Traditional 18 year Balsamic
Common Uses:
- Try finishing your fish with this exciting flavor combination
- traditionally used with osso buco, veal, and other braised dishes.
- try it as a poultry marinade and in dressings.
Our Recipes:
Our Town Cranberry Pepita Quinoa Salad
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Ingredients:
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Balsamic Vinaigrette
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Directions:
Bring 2 cups water and salt to a boil. Rinse quinoa, add to water, and bring back to a boil. Lower heat and cover pot. Simmer 12 -15 minutes or until tender. Remove pan from heat and let stand 5 minutes.
Fluff quinoa with fork and chill. Be sure quinoa has cooled well before mixing in vinaigrette.
In a small bowl, beat all vinaigrette ingredients with a whisk.
Mix vinaigrette, quinoa, and remaining salad ingredients in a large bowl.
Top with pepitas or roasted almonds Serve warm or cover and refrigerate about 2 hours or until chilled.
Enjoy!
Bring 2 cups water and salt to a boil. Rinse quinoa, add to water, and bring back to a boil. Lower heat and cover pot. Simmer 12 -15 minutes or until tender. Remove pan from heat and let stand 5 minutes.
Fluff quinoa with fork and chill. Be sure quinoa has cooled well before mixing in vinaigrette.
In a small bowl, beat all vinaigrette ingredients with a whisk.
Mix vinaigrette, quinoa, and remaining salad ingredients in a large bowl.
Top with pepitas or roasted almonds Serve warm or cover and refrigerate about 2 hours or until chilled.
Enjoy!
Late Summer Ribollita w/ Braised Butter Beans and Milanese Gremolata Infused Olive Oil
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Ingredients:
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Directions:
After soaking the beans overnight, strain and rinse.
In a large stockpot heat 1/4 cup MOV Extra Virgin Olive Oil over medium heat. Add the onion, and red pepper and saute for about two minutes before adding the minced garlic. Saute the garlic for another minute. Add the stock to the pot along with soaked and drained beans. Simmer on medium low, uncovered for about an hour until the beans are tender.
Meanwhile, preheat the oven to 400 F. Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of UP Picholine. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown. Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.
When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes.
Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.
Serves 6-8 generously
Enjoy!!!
After soaking the beans overnight, strain and rinse.
In a large stockpot heat 1/4 cup MOV Extra Virgin Olive Oil over medium heat. Add the onion, and red pepper and saute for about two minutes before adding the minced garlic. Saute the garlic for another minute. Add the stock to the pot along with soaked and drained beans. Simmer on medium low, uncovered for about an hour until the beans are tender.
Meanwhile, preheat the oven to 400 F. Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of UP Picholine. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown. Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.
When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes.
Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.
Serves 6-8 generously
Enjoy!!!
Caramelized Broccoli & Cauliflower Croquettes w/ Poached Eggs & Gremolata Hollandaise
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Ingredients for the Caramelized Vegetable Croquettes:
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Ingredients for Gremolata Hollandaise Sauce*
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Directions:
Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
*Raw egg warning
In a saute pan set over medium-high heat, add two tablespoons of extremely fresh, low FFA below .3, high phenol (above 300 ppm) fruity-green extra virgin olive such as Oro Bailen Picual. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.
Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.
Heat 1/2" of Oro Bailen Picual in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.
Poach 6 large eggs
To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top.
Serves 6
Enjoy!!!
Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
*Raw egg warning
In a saute pan set over medium-high heat, add two tablespoons of extremely fresh, low FFA below .3, high phenol (above 300 ppm) fruity-green extra virgin olive such as Oro Bailen Picual. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.
Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.
Heat 1/2" of Oro Bailen Picual in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.
Poach 6 large eggs
To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top.
Serves 6
Enjoy!!!