SALMORIGLIO

This pungent herb and lemon sauce is originally from Calabria and Sicily (in Sicilian it is called sammurigghiu, which means ‘brine’). It is used as a marinade and accompaniment for chicken, meat and seafood.

1-1/2 teaspoons coarse salt plus additional for seasoning

2 tablespoons freshly squeezed lemon juice

2 tablespoons finely chopped fresh oregano

2 tablespoons finely chopped fresh thyme

3 teaspoons freshly grated lemon zest

8 tablespoons extra-virgin olive oil

freshly ground black pepper

 

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1. Put the salt into a small bowl, add the lemon juice, and beat with a fork until the salt has dissolved. Add the oregano, thyme and lemon zest, mixing with a fork. Trickle in the olive oil, drop by drop, beating with the fork until emulsified. Add several grindings of pepper, stirring to distribute it evenly.

 

SERVE WITH: Pan-grilled swordfish steaks salmoriglio, Pan-grilled lamb chops with herb sauces

 

from Marcella Hazan, Essentials of Classic Italian Cooking