Salmoriglio

Name: Salmoriglio
Ingredients: 1 cup extra-virgin olive oil; 3 plump garlic cloves, thinly sliced; 4 tablespoons freshly squeezed lemon juice, or more to taste; 1/4 teaspoon salt, or more to taste; 1/4 teaspoon peperoncino (hot red pepper flakes); 2 tablespoons chopped fresh Italian parsley

6 ingredients

8 steps

Ingredients

1 cup extra-virgin olive oil
3 plump garlic cloves, thinly sliced
4 tablespoons freshly squeezed lemon juice, or more to taste
1/4 teaspoon salt, or more to taste
1/4 teaspoon peperoncino (hot red pepper flakes)
2 tablespoons chopped fresh Italian parsley

Directions

1

Put all the ingredients except the parsley into a bowl, stir together briefly, and let it steep for 1/2 hour to an hour, to develop flavor.
2

Stir, and taste the sauce; add more salt or lemon juice if you like.
3

Just before serving, add parsley and stir.
4

Serve the salmoriglio at room temperature; stir the sauce well to blend, and remove the garlic slices only if you wish to.
5

Spoon over fish and other foods.
6

A favorite of mine for grilled fish, like the Grilled Cod Steaks on page 302, or any grilled fish, chicken, or lamb.
7

Very good with Poached Veal Tongue (page 360).
8

A wonderful dressing for steamed vegetables or a green salad.