Salmoriglio is a traditional Italian recipe (from Sicily) for a classic sauce of herbs and garlic whisked in a vinegar or lemon juice and olive oil base typically served with fish. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Salmoriglio.
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This is a classic Southern Italian herb and acid base sauce intended to accompany fish. The version given here is from Sicily and uses white wine vinegar as the acid base. This hearkens back to Greco-Roman times when lemons were unknown, and even when they were first introduced to Italy they were not used for cooking. You can, however, substitute the white wine vinegar with lemon juice (or a blend if you wish). The modern recipe includes chilli flakes, certainly not on the Ancient Roman menu, but you could use coarsely-ground black pepper instead.
Ingredients:
1 large garlic clove, minced
2 tbsp white wine vinegar (or substitute lemon juice)
2 tsp dried oregano, preferably Sicilian
generous big pinch of crushed chilli flakes
4 tbsp unrefined cold-pressed extra-virgin olive oil, plus more for seafood and the grill
Sea salt and freshly-ground black pepper, to taste
2 tbsp finely chopped fresh herbs (eg flat-leaf parsley, thyme or mint)
Method:
Stir together garlic, lemon juice, oregano, and chilli flakes in a small bowl or a glass jar. Let it sit for at least 10 minutes and up to 2 hours.
Just before serving, add the fresh herbs, stirring to combine. Gradually add oil, stirring to combine; season with salt and pepper.
Serve to accompany your favourite fish or seafood.
As a variant you can add finely-chopped capers to the sauce along with the herbs.
