by Gisella Isidori, International Food & Travel Consultant, Gerenzano, Italy
This is a south Italian sauce for grilled meats. The word salmoriglio derives from the Sicilian salmurigghiu, which means ‘a light brine,’ and there is, indeed, some salt in this recipe, though the primary ingredient is lemon juice. Pair this sauce with any grilled meat or fish. In short, it's versatile and delicious served with any Certified Piedmontese cut.
- 1/3 cup olive oil
- ½ cup water
- Juice of 2 lemons
- 1 clove garlic, finely minced
- 1 cup fresh parsley leaves, finely chopped
- 2 springs fresh oregano, finely chopped
- 1 teaspoon dried oregano
- Salt to taste
In a small bowl, whisk the olive oil. While whisking, in a thin stream, add water. Continue whisking as you add the lemon juice, again in a thin stream, and then the herbs. Adjust seasoning with salt to taste. Serve the sauce with grilled Certified Piedmontese steaks.
Pairing: Barolo "Buon Padre" DOCG (2007 vintage) from the Viberti Winery in Italy, or a Nebbiolo 2010 from the Luna Matta Vineyard in central California.