pignoli yuzu gremolata
Yuzu is a captivating versatile citrus that has been valued in Asian cuisines for centuries. This twist on an Italian condiment employs the yuzu in a fusion-style preparation. The young green yuzu fruit of September has turned a mellow golden yellow. Both the young green and the mature yellow fruits are used in cooking, so we’ve enjoyed fabulous yuzu all through autumn and winter. The rind is very aromatic, the juice is tart. Yuzu adds a striking bright note to vegetables. Its flavors are more complex than lemon – maybe like a combination of grapefruit plus mandarin orange with a hint of sour lime? Pair the zest with pine nuts, garlic, and a pinch of salt – and this gremolata will brighten up any winter roasted vegetable dish!