Salmoriglio sauce – goes with everything
Salmoriglio is a fantastically vibrant sauce, marinade or dressing. It can go with meat, fish or vegetables. The flavour is slightly hot form the chilli, pleasantly pungent form the oregano and refreshingly sour thanks to the lemon. I came across the recipe on a blog where you can find the original version. Then, I modified it slightly with the amazing 5 Element Method and voila! Take look!
Salmoriglio with boiled new potatoes
So, salmoriglio brings the best out of many dishes. Traditionally, it is served with grilled foods, like vegetables, fish or meat. However, I decided to have a go with a super simple, yet delicious dinner option, which is boiled new potatoes and the effect was a huge success!
The procedure – salmoriglio sauce
Use a medium-sized mixing bowl or jar and add the ingredients:
- Sweet 100ml olive oil,
- Pungent grate in (on a parmesan grater) 1 garlic clove, finely chop 1 green hot chilli pepper, add 1 tablespoon of finely chopped, fresh oregano leaves,
- Salty a generous pinch of salt, 3 tablespoons of cold water,
- Sour juice of 1 lemon including finely chopped zest,
- Bitter a pinch of turmeric.
Finally, stir all the ingredients well and set aside for the flavours to blend. The dressing will be enough for 500-750g of the potatoes.
The preparation – potatoes
Boil the potatoes in slightly salted water. Do not peel them, just wash them thoroughly. Keep an eye on them while cooking so that they do not overcook. Then, discard the water and add the hot potatoes to a serving dish. Pour the dressing over the potatoes and shake the dish several times. Make sure all the potatoes are well-covered with the dressing. Finally, you may want to add some more oregano leaves on top.
Serve immediately with herb cottage cheese or herb ricotta cream.
For more ideas on how to prepare potatoes, take a look at the recipes: dum aloo, potato and sorrel salad or crispy hash browns.
