About 7 years ago my family was at a popular authentic Italian restaurant in Kansas City and we had a dish with a little something called Amogio. This versatile sauce is a traditional Sicilian favorite used to accompany meat, but with a base of lemon, butter, and olive oil it also pairs well with pastas. In trying to recreate the sauce we first tasted, I came up with the recipe below and my family had used it as a staple ever since. Not only do we spoon the sauce over a dish, but you can use it to marinate any protien. We usually serve with chicken, but the tangy flavor also lends well to pork chops and fish. Bonus - freezes well in ice cube tray so make a big batch!
Ingredients:
1 cup olive oil
1 stick butter
1/2 cup fresh squeezed lemon juice
1/2 tsp salt
1/2 tsp black pepper
1 tbsp garlic, minced
1 tbsp dried onion flakes
1 tbsp parsley, dry spice
1 tbsp sweet basil, dry spice
1/2 tsp crushed red pepper
Place all ingredients into a small sauce pan and set burner to low-medium setting. Stir occasionally as butter melts and bring sauce to a low boil. Once sauce has achieved boiling, turn off your burner.
If using immediately as a sauce, spoon over meat or pasta. If you plan on using as a marinade, cool for 30-45 minutes. Reheat any leftover sauce on low in a sauce pan.
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