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Sunday, 8 May 2011


This is the traditional accompaniment for osso bucco buuuut it is brilliant with any stew/casserole. The garlic wakes everything up and the lemon rind cuts through the richness of stewed beef and lamb really well. Toy with it, add some mint or rosemary etc or anchovies.

1 good handful of parsley
3 cloves garlic
Zest of 1 lemon
Extra virgin olive oil

Finely mince the garlic and parsley with a large chefs knife. Add the rind and mix in some olive oil until you have a nice consistency, mostly green and a bit runny.

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