Salmoriglio

For as long as I can remember, our mother has always used this recipe on her barbecued meats. It may sound monotonous, but the reality is…it marries well with all meats, including fish… and is pretty hard to beat when it comes to ease of preparation and flavour.

Salmoriglio (Sarl-more-illi-oh) is a Southern Italian marinade. Β In my mum’s town, they call it salmoriggiu (Sarl-more-eed-chiu). As with it’s name, you will find slight variations of this recipe across the towns of southern Italy.

We hope you enjoy this one.

4 tablespoons olive oil

1/2 cup chopped flat leaf parsley

2 garlic cloves, minced

1 teaspoon dried oregano

Combine all the ingredients. Brush onto meat prior to cooking. You can leave the meat to marinate in the Salmoriglio for several hours, or just a few minutes.

Thermomix : Add all the ingredients into the mixing bowl. Apply the lid and measuring cup. Set the Thermomix to 3 seconds / speed 5. Scrape down the sides and apply another 2 seconds / speed 5.

Season meat with salt and pepper after cooking.

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