Salmoriglio

This Southern Italian salsa verde enhances meat, fish, and roasted potatoes, and I like using it in chunky tuna fish sandwiches. I also love it in the Butter Beans. Calabrian chiles bring heat, anchovies depth. For maximum freshness, the macerated shallots should be incorporated at the very end of the process, so the vinegar doesn’t “cook” the herbs. Go ahead and add basil or capers or nasturtiums if you’re feeling inspired.

For ease, you can mix e