Oregano Sauce (sammurigghiu)

Saturday, February 27, 2010

Serves 4.

2 cloves of garlic, 2 lemons, fresh oregano, parsley, olive oil.

Pour a glass (half-cup) of oil into a saucepan. And half a glass of hot water and the juice of a lemon, a little at a time, beating it all in with a fork or metal whisk. Season with salt and pepper. Then add a full tablespoon of fresh oregano, a small bunch of chopped parsley and the crushed garlic.
Simmer the sauce in a bain-marie (water bath) for 8- 10 minutes. Transfer to a warmed dish and take to the dinner table. It is ideal to accompany baked fish. If you prefer something richer, amalgamate the pulp of 2-3 grilled tomatoes from which the seeds have been removed and which have been blended in the electric blender.

Preparation time: 20’
Cooking time: 10’
Kcal (per serving): 144
Proteins (per serving): 1
Fats (per serving): 15


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