We had some roasted and ground hazelnuts lying around from a hazelnut loaf we made with the breadmaker. By "lying around", I do mean they were just in a bowl on the counter, getting moved around as space was needed.
Am I being overly dramatic if I say that the idea for this came to me in a dream?
I simply added ground hazelnuts to a standard gremolata.
Here on the cutting board are:
I finished it with a tiny sprinkle of salt.
I actually made this hazelnut gremolata to go with another dish (Duck Stock Risotto with Portobello & Swiss Chard). Good thing there were some leftover, as this was superb on our Portuguese meal.
Hazelnut Gremolata used in:
Vinho d'Alhos (Portuguese Wine and Garlic Marinated Pork)
Jag (Jagacida, Cape Verdean Beans and Rice)
Duck Stock Risotto with Portobello and Chard
We're submitting this post to Weekend Herb Blogging, a world-wide food blogging event (created by Kalyn's Kitchen, now maintained by Haalo of Cook (almost) Anything at Least Once) with the goal of helping each other learn about cooking with herbs and plant ingredients.
If you'd like to participate, see who's hosting next week. WHB is hosted this week by Cheryl of Gluten Free Goodness.