Episode 309: Little Italy
Salmoriglio
This recipe is used with Shrimp Spiedini with Salmoriglio in Project Fire: Episode 309: Little Italy
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Salmoriglio
Recipe Notes
- Yield: Makes about 1 1/4 cups
Ingredients
- 1/4 cup fresh flat-leaf parsley leaves, washed and shaken dry
- 1/4 cup fresh basil leaves, washed and shaken dry
- 1/4 cup fresh mint leaves (or more basil), washed and shaken dry
- 2 tablespoons drained brined capers
- 8 pitted green olives or black olives
- 1 teaspoon hot red pepper flakes, or to taste
- 2/3 cup extra virgin olive oil
- 1/2 teaspoon freshly grated lemon zest
- The juice of the lemon (about 3 tablespoons), or to taste
- 1/3 cup water, or as needed
- Coarse salt (sea or kosher) and freshly ground black pepper
Recipe Steps
1: Place the parsley, basil, mint, capers, olives, and hot red pepper flakes in a food processor and finely chop. With the machine running, gradually add the olive oil. Work in the lemon zest, lemon juice, water, and salt and pepper to taste: the salmoriglio should be highly seasoned and thin enough to pour.
Recipe Tips
Our thanks to the sponsors of Project Fire Season 3:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein
