AN UNCOMMON THOUGHT

"The real trick to life is not to be in the know, but to be in the mystery."
-Fred Alan Wolf

09 June 2016

Chimichurri.


Francis Mallmann’s Chimichurri

1 cup water
1 tbs. coarse salt
1 head garlic, separated into cloves and peeled
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp. crushed red- pepper flakes
1/4 cup red-wine vinegar
1/2 cup extra-virgin olive oil

Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool. Mince the garlic very finely, and put in a medium bowl. (1) Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes. (2) Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water. (3) Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. 

Let the flavors mingle for at least a day, and serve with grilled animal. The sauce can be kept refrigerated for up to 3 weeks 

Adapted from Seven Fires: Grilling the Argentine Way, by Francis Mallmann with Peter Kaminsky; Artisan, 2009

No comments: