Newsletter Up In Smoke

Get Raichlen's Burgers! plus weekly recipes and tips straight from Steven Raichlen!


Episode 309: Little Italy


This recipe is used with Shrimp Spiedini with Salmoriglio in Project Fire: Episode 309: Little Italy



Recipe Notes

  • Yield: Makes about 1 1/4 cups


  • 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:

Project Fire Sponsors 2021

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein

Big Green Egg Fire Magic Grills Green Mountain Grills Shun Kaiusa Knives Kudu Grills Basques Hardwood Charcoal Blue Rhino Maverick Thermometers Rougette Bon-Fire Workman Publishing