Karen Martini, Hero
2 garlic cloves, finely grated
2 teaspoons salt flakes
1/2 bunch marjoram, picked
2 tablespoons dried Sicilian oregano
1/4 bunch of flat-leaf (Italian) parsley, leaves finely chopped
100mL (5 fl oz) lemon juice (from about 2 lemons)
200mL (7 fl oz) Mount Zero Lemon Pressed Extra Virgin Olive Oil
2 tablespoons hot water
Salt and pepper, to taste
In a mortar and pestle, grind the garlic and salt to a paste. Add the herbs and grind further to a paste, then mix in the lemon juice.
Heat the oil to about 40°C (105°F), then combine with the hot water. Gradually whisk it into the lemon juice mixture until emulsified, then season with pepper. This recipe makes about 450mL (15 fl oz).
Salmoriglio is best used fresh; use any leftovers to boost the flavour of soups, braises and the like.
This is an edited extract from COOK by Karen Martini, published by Hardie Grant Books, RRP $100. Available in stores nationally.
