In a small bowl, combine the
shallots and vinegar, then set
aside to macerate for around
30 minutes. In a separate bowl,
toss the oregano, parsley, extra
virgin olive oil, chillies and
anchovies to combine.
Spoon the shallots out of
the vinegar and add them to
the herb mixture. Spoon in
3tbsp of the vinegar left over
from macerating the shallots.
Add the lemon zest and the
garlic and stir to combine,
then taste and adjust the
seasoning if necessary.
Pack the salmoriglio into an
airtight container and cover the
surface with a thin layer of olive
oil to prevent oxidation, then
cover with the lid. Use the sauce
within 8 hours to preserve its
colour – store in the fridge if not
using within an hour or two.
RECIPES AND PHOTOGRAPHS TAKEN FROM THE FOUR HORSEMEN BY NICK CURTOLA AND GABE ULLA, PHOTOGRAPHY BY DAVID MALOSH (ABRAMS, £30).
