La carne

The meat


Preparation info

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

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  • 125 ml (½ cup) olive oil
  • juice of 1 lemon


Make a marinade with the oil, lemon, garlic, sage leaves and rosemary sprig. Season with salt and pepper. When the coals are ready, begin adding the meats onto a chargrill (griddle) about 20 cm (8 in) away from the coals. Add as many as will fit comfortably, beginning with the sausages and the ribs, which will take the longest. Turn them over with a pair of tongs. The cooking time will vary, de