By Chef Laura Frankel
As a hint of fall and the produce and cooler weather to come, I am changing the traditional gremolata to a modern version.
I love pumpkin seeds and their nutty flavor. Gremolata is a brightly flavored relish/condiment that gives the OssoBuco its punch.
½ cup shelled pumpkin seeds (easily found in most grocery stores)
2 lemons, juiced and zested
1 orange, juiced and zested
3 cloves of garlic, chopped
1 large bunch of flat leaf parsley, finely chopped
¼ cup extra virgin olive oil
Kosher salt and pepper
Place a small saucepan over medium heat. Toast the pumpkin seeds until they begin to pop (about 3 minutes). Watch them carefully as they can go from perfect golden to blackened mess in moments!
Place all of the ingredients in a food processor and pulse until the mixture resembles coarse sand and holds together. You do not want a smooth paste, but more of a grainy pesto.
The gremolata can be made and stored covered, in the refrigerator, up to 1 day ahead of serving.
Serves approximately 6-8
Recipe: kosher, parve