Mediterranean Sauce
A Mediterranean sauce is olive oil and herbs, vinegar and garlic, a pestle worn smooth. Romesco in Catalunya, harissa in Tunisia, salsa verde across the Italian coast. Lorenzo Russo: olive oil is the key to all of it.
Featured mediterranean sauce recipes
- Why olive oil is the key — Lorenzo Russo · Palermo, Sicily · Lorenzo: olive oil is the constant. Each coast has its variety; all share the logic.
- Romesco, almond and red pepper — Iris · Tarragona, Catalunya · Roasted red pepper, almond, garlic, vinegar, oil. For grilled spring onions, anything.
- Harissa, fresh chile — Iris · Tunis, Tunisia · Roasted red chiles, garlic, caraway, coriander, oil. The Maghreb’s heat.
- Allioli, garlic-oil — Pilar Núñez · Valencia, Spain · Pilar: garlic, salt, olive oil, mortar. No egg in the original.
- Salsa verde, parsley-anchovy — Lorenzo Russo · Palermo, Sicily · Lorenzo: parsley, capers, anchovy, lemon, oil. For grilled fish, boiled meats.
- Tarator, walnut sauce — Iris · Bulgaria · Walnut, garlic, bread, vinegar, oil. For fried fish, for cucumber.
- Sugo crudo, raw summer — Antonella Greco · Bari, Puglia · Antonella: late-summer tomato, oil, basil, salt. Twenty-minute rest. Pasta.
- Preserved lemon paste — Iris · Maghreb · Salted lemon peels, three weeks. Pulse to a paste. The taste of Morocco in a jar.
Cook Mediterranean — other meals
Mediterranean across the edition
- Mediterranean cuisine hub — all six lanes
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