Salmoriglio
Instructions
Clean, wash and chop the parsley; Mash the garlic cloves (not mince), strain the lemon juice and let it warm up, but do not boil, in a casserole 100 g water.
Put the oil in a small saucepan and, if possible, always banging vigorously with the whip, the metal hot water, lemon juice, finely chopped parsley, crushed garlic, a tablespoon of oregano, salt and pepper.
Place the small saucepan to boiling water in another vessel and, without ceasing to beat, simmer the sauce at very low heat for about 5 minutes.
Heated with boiling water in a sauce pan, pour in the sauce and serve immediately.
The salmoriglio cold can also be used to enrich salads of vegetables cooked or roasted eggplant and let it cool.
Ingredients and dosing for 4 persons
- 250 g of olive oil extra virgin
- 100 G = = water
- 50 g of parsley
- 2 lemons (juice)
- 2 cloves of garlic
- 1 tablespoon of fresh oregano
- Pepper
- Salt