I’ll be honest with you; I have no idea if the following recipe is any good. I haven’t made it. For the past however long I’ve been writing this column, I’ve at least attempted to create the recipes I ...
To make the gremolata, finely chop the parsley and the garlic. Peel the zest of half the blood orange and half the lemon. Remove the white pith by scraping with a knife then very finely dice and mix ...