Food and Travel Magazine | Salmoriglio
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- 50g shallots, minced
- 120ml red wine vinegar
- 53g oregano leaves, finely chopped
- 45g parsley leaves, finely chopped
- 240ml extra virgin olive oil, plus extra to cover
- 1tbsp finely chopped, deseeded Calabrian chillies
- 9 anchovies (30g total), finely chopped
- zest 1 lemon
- 2tsp grated garlic (use a microplane)
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