{"id":554,"date":"2015-04-20T17:43:51","date_gmt":"2015-04-20T16:43:51","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=554"},"modified":"2015-04-20T18:18:28","modified_gmt":"2015-04-20T17:18:28","slug":"salmoriglio","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=554","title":{"rendered":"Salmoriglio"},"content":{"rendered":"

Salmoriglio is a bit like a variation of Salsa Verde<\/cite> from Sicily. Like Salsa Verde<\/cite> , it goes very well with plain grilled fish. The eminent Mr. Stein does it with swordfish, which I am sure is very good. I’ve tried it with grey mullet which was also very good.<\/p>\n

The original recipe says that the addition of celery herb\/celery leaves is optional but I rather think it would miss something without it. I’ve increased the lemon juice a tad in place of a splash or two more of water.<\/p>\n

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Planning<\/h2>\n\n\n\n\n\n
serves:<\/td>\n4<\/td>\n<\/tr>\n
preparation time:<\/td>\n10 mins<\/td>\n<\/tr>\n
cooking time:<\/td>\nn\/a<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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Ingredients<\/h2>\n