Salmoriglio Siciliano

• porciones: 2 - 2.5 lbs of meat

Ingredientes

• ½ cup (125 ml) extra-virgin olive oil

• 3 tablespoons lemon juice

• 2 cloves garlic, crushed or finely minced

• 1-2 teaspoons dried oregano (or 2-3 sprigs of fresh oregano, finely chopped)

• 1 small sprig fresh rosemary, finely minced (optional but traditional for meat)

• 1 tablespoon warm water (optional, helps emulsify)

• Salt and freshly ground black pepper, to taste

• Pinch of chili flakes or ½ small fresh chili, minced (optional, for heat)

Instrucciones

1. Prepare the base: In a medium bowl, whisk together the olive oil and vinegar until the mixture thickens slightly. If using, add the tablespoon of warm water and continue whisking to help the mixture emulsify.

2. Add aromatics: Stir in the crushed garlic, oregano, rosemary (if using), salt, pepper, and chili flakes. Mix well. Taste and adjust seasoning-salt should be slightly forward to season meat effectively.

3. Let it rest: Allow the sauce to sit at room temperature for at least 15-30 minutes before using. This lets the garlic and herbs infuse the oil.

4. Use for meat:

• As a marinade: Use half the sauce to marinate meats like pork chops, beef steaks, lamb, or chicken for 30 minutes to 2 hours.

• For grilling or roasting: Reserve the other half of the sauce to brush over meat while cooking. You can use a rosemary or oregano sprig as a traditional basting brush.

5. Serve: After cooking, spoon fresh salmoriglio over the hot meat as a finishing touch. Serve the rest on the side for dipping. Perfect with grilled lamb, sausage, pork ribs, or steak.

Notas

Traditional Sicilian marinade and basting sauce for grilled meats