This recipe is my version of a marinade from Luna Rossa, an Italian Restaurant in Tonga, owned by my good friend and great chef, Marco Veranesi. Marco made a batch of this everyday to sauté mussels, marinate steaks, toast bread for bruschettas and a host of other chores. I love this on octopus with capers, lemon, and celery for a first course. Its also fabulous for sauteing chicken in white wine (Poullet au Vin Blanc), steamers Portugese style, and a host of other dishes. It will keep in the refrigerator for at least a week.
- 8-10 cloves of garlic
- 3 tsp sea salt
- 1 bunch Italian parsley
- 2 cups olive oil
- 2-3 dashes Tabasco sauce
Place garlic, salt and parsley in a food processor, whirl until pureed. Slowly add olive oil until all is emulsified.
To use as a marinade:
- Pour 1/2 cup of marinade in a zip-lock bag, add meat of choice: chicken, pork or beef
- Massage to coat all pieces and let marinate at room temperature for 30 minutes. Refrigerate if longer time is needed but bring to room temperature before grilling.
- Pat dry with paper towel to remove excess marinade before placing over coals.
- May also pan fry in a skillet without removing excess marinade. Add 1 Tbsp of butter to assist browning.