Prep 10 min
This ancient recipe has not changed much over the centuries and is a combination of fresh parsley and dried oregano leaves and blended in olive oil, lemon and finely chopped garlic.
Some prefer to mix the ingredients in a blender but here I prefer a coarser sauce you get with hand chopped ingredients. You can better taste the flavors when you bite through the herbs and fresh garlic..
The sauce is quite flexible and totally transforms anything it is served on, firm white fish like this Sicilian swordfish recipe, grilled meats as well as grilled eggplants or zucchini and boiled potatoes among many other vegetables.
For a real Salmoriglio experience you may want to invest in some Sicilian dried oregano from Amazon. It is dried on the stalk and only releases its flavor when the leaves are rubbed. In that way they keep their flavor longer. Unlike those that are jarred in stores which are often kept for weeks in a warehouse and are not as fresh.
Sicilian Salmoriglio Sauce
by
Derek Farwagi
Ingredients
- ¼ Cup olive oil
- Juice of one lemon
- 1 Tsp finely chopped garlic (more to taste)
- salt taste
- a handful of flat leafed parsley, coarsely chopped.
- 1 tsp dried oregano
Instructions
- in a mixing bow, blend oil, lemon, garlic and salt.(Adjust quantity of ingredients to suite your taste).
- Blend in coarsely chopped parsley and a tsp of dried oregano. (adjust to taste).
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