Salmoriglio

One thing is sure - spring is here - and then our cooking always tends to be lighter and more fresh in taste.....no heavy sauces in this season.  The salmoriglio sauce is just one of those very versatile  sauces, that is great on so many dishes...basically a smashed up sauce made in a petal and mortar with lots and lots of fresh soft herbs - the classic one is made with oregano or marjoram - but we very often use a mix or the wild herb - Mentuccia - which grows wild all over Italy - a very tasty herb, kind of a mix between oregano and mint - and it is possible to grow is more or less everywhere - so make sure to pick up seeds or small plants on your next trip to Italy.
These simple sauces really needs fresh and great ingredients - so fresh, fresh herbs and then a good fruity olive oil - not too strong.
We use salmoriglio on fish, meat, birds or just dress freshly cooked veggies with this pungent sauce. Give it a try.

3 handfuls of fresh oregano, just the leaves
a pinch of coarse sea salt
extra virgin olive oil, about 100 ml
black pepper
lemon to taste

Place the fresh oregano in a petal and mortar, ad the seas salt and bash up the herbs until you have a paste - this is your time to be Jamie Oliver for a moment......just work it.
Pour in the olive oil until you have a salsa type consistency.
Season with black pepper and a little lemon...

Easy and soo tasty...