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Mezzaluna Gremolata

This is the perfect Summer side dish for your favorite grilled meats! Try this recipe with Talluto's Mushroom Casoncello or Pesto Agnolotti pasta.



Category: Agnolotti and Casoncello


For 3 Person(s)


1 package Talluto's Mushroom Casoncello or Pesto Agnolotti
1 cup fresh Italian parsley leaves
0.5 cup fresh mixed herbs like mint, oregano, thyme, basil
2 small cloves fresh garlic, chopped
juice from 1/2 lemon
2 Tbsp capers, in brine
1 Tbsp red wine vinegar
0.25 cup Extra-virgin Olive oil
kosher salt, to taste
1 pinch crushed red pepper flakes

Mezzaluna Gremolata Directions

    1. Add all of the ingredients to a food processor.
    2. Pulse/blend until the desired consistency is achieved.
    3. Cook the pasta in boiling salted water according to the instructions on the package, 6-8 minutes.
    4. When the pasta is al dente, either toss the pasta with the gremolata or plate and drizzle the gremolata over the pasta.
    5. Serve alongside your favorite grilled meats and/or vegetables for a bright summertime treat.

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