There are no bad ways of eating good mozzarella. I am perfectly happy just with a spatter of salt and a green glug of olive oil, but this is something special. Gremolata - or gremolada - is the traditional flavouring spritz given to ossobuco, and is a sprinkly mixture of grated lemon zest, garlic and parsley. Mine, here, is an exuberant, madcap version, full of fire and flavour and vibrant against the milky white of the mozzarella.
Photo by Lis Parsons.
Recipe posted by Nigella