Region: Italy, Sicily
Category: Basic Recipes and Sauces
Difficulty: Medium Difficulty
This warm olive oil and oregano sauce is known as sammurigghiu in Sicilian, though many people knowledgeable about Italian food know it by its Italian name salmoriglio. The Sicilian word sammurigghiu, literally means "brine." In fact, this is no brine, but rather a delicious bath for fresh grilled fish and even steaks. With the addition of some tomato, it becomes rosso, red. The recipe is very simple, just a whisking together of olive oil, lemon juice, garlic, and herbs in a double boiler.
Yield: Makes about 3/4 cup
Preparation Time: 15 minutes
1/2 cup extra-virgin olive oil
Juice of 1 lemon
2 tablespoons hot water
Salt and freshly ground black pepper to taste
2 tablespoons very finely chopped fresh oregano or 1 teaspoon dried oregano
6 tablespoons very finely chopped fresh parsley
2 garlic cloves, very finely chopped
Pour an inch or so of water into the bottom of a double boiler and bring to a boil. Set the top part in place. Pour the olive oil into the top of the double boiler and slowly whisk in the lemon juice and hot water. Season with salt and pepper then whisk in the oregano, parsley, and garlic. Cook, whisking constantly, until the flavors are blended, about 5 minutes. Remove from the heat and keep warm. Use the sauce to baste or pour over fish or meat after grilling.