5th March 2007
Famous for its food. Been in there once with a group of half a dozen enroute to a wedding reception. Everything on the menu seemed to be drizzled with, or coated in, or dipped in, or served with Gremolata. We asked the waitress what this stuff was, and all she could come up with was "it's green". We had been looking forward to the meal because of this place's reputation, but to be honest it was boring, pretentious and ordinary (but not cheap).
So anyway, if you want to make your own gremolata, and do something with it, you'll need 1 heaped tbsp capers, drained; 2 large handfuls of flat-leaf parsley, roughly chopped ; 1 lemon, grated zest only; 8 green olives, pitted; olive oil; salt & pepper. Place the capers, parsley, lemon zest, olives, about 2 tbsp olive oil and plenty of salt and pepper in a pestle and mortar, then pound to a rough paste. Alternatively, blitz briefly in a small food processor, or finely chop the capers, parsley, lemon zest and olives together, then mix with the oil and seasoning. You could for example spread the gremolata over the top of some nice salmon fillets (approximately 200g/7oz each, skinned) and sit them on a baking tray brushed with a little oil to stop the salmon sticking. Place them under a grill for 7-8 minutes until just cooked through. Then eat them.
Every day is a school day!
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