Salmoriglio

November 28, 2013

Salmoriglio - kvalifood.com

Salmoriglio is a Sicilian and Calabrian dressing of olive oil, lemon juice, and fresh oregano, whisked into a light emulsion. It is spooned over grilled fish, meat, or vegetables. No cooking required – just whisk and rest.

Makes ca. 200 ml

Ingredients

150 ml extra virgin olive oil
3 tbsp fresh lemon juice
2 tbsp warm water
2 tbsp fresh oregano leaves, finely chopped (or 1 tsp dried oregano)
1 tbsp fresh flat-leaf parsley, finely chopped
1 clove garlic, finely minced
1/4 tsp salt
1 pinch peperoncino (or crushed red pepper flakes), optional

Directions

Combine the minced garlic, chopped oregano, chopped parsley, salt, and peperoncino (if using) in a bowl. Press the herbs and garlic together with the back of a spoon to release their oils.
Add the lemon juice and warm water. Stir to combine.
Pour in the olive oil in a steady stream while whisking continuously until the sauce is emulsified and slightly creamy.
Taste and adjust salt and lemon juice.
Let rest at room temperature for at least 15-20 minutes before serving to allow flavors to develop. Stir well before spooning over food.

Notes

Keeps refrigerated for up to a week. Bring to room temperature and re-whisk before using.
For a thinner marinade (to brush on fish before grilling), increase water to 4-6 tbsp.
For a pesto-like consistency, pound the herbs and garlic in a mortar with salt before adding liquids.
Fresh oregano makes a noticeable difference. If using dried, let the sauce rest longer (30+ minutes) to rehydrate.
Sicilian purists use only oregano. Calabrian versions lean heavier on parsley. Both are correct.