Gremolata

Gremolata is sprinkled over Osso Bucco, but can also be used on risotto or pasta to give an amazing added flavour.

Ingredients
One bunch of flat leaf parsley, finely chopped (not ground to paste in food processor)
Finely grated rind of one lemon
2-3 cloves organic garlic, crushed in garlic press
1/4 cup Finely grated parmesan cheese

Method
Mix all ingredients together.

Bagnette (My Sister Jan's recipe)

While this is a traditional Piedmontese recipe, variations are found throughout parts of Italy, France and Spain. The variations are based on the availability of fresh herbs.
Ingredients:
1 bunch flat leaf Italian parsley
1 bunch curly leaf parsley
Fresh mint, tarragon or basil. (optional)
7-8 cloves good quality garlic (to taste)
Juice and finely grated rind of half lemon
6 Anchovies
Extra Virgin Olive Oil
Salt and freshly ground pepper

Method
Put all ingredients in food processor and pulse till well blended (but not smooth). Taste and adjust (more oil, lemon juice, salt or pepper.)

Serve immediately with fish, prawns, pasta, fresh bread, in minestrone.

Best eaten within a few days. If storing, be sure do pour a layer of olive oil over top.