Anchovies and Marjoram Salmoriglio
Chef Viktoriya Campos of Felix Trattoria | Venice, CA
INGREDIENTS
To Assemble and Serve:
4 bunches Italian parsley, blanched
1 quart extra virgin olive oil
3 cloves garlic
15 grams chopped marjoram
1 teaspoon dried oregano
8 fillets brown anchovies
Lemon juice
METHOD
In a Vitamix blender, purée parsley, oil, and garlic until smooth. Stir in marjoram and oregano. Arrange anchovies on a serving plate. Cover with parsley sauce, then finish with a drizzle of lemon juice.
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