Argentine Marinade

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Title: ARGENTINE MARINADE
Categories: Argentina, Condiments, Ceideburg 2
Yield: 1 servings

1/2 ts Saffron threads
1/2 c Virgin olive oil (1 20ml)
1/2 c White wine vinegar (1 20 ml)
1 Spanish onion, diced
2 Garlic cloves, pressed
1/4 c Parsley, chopped
1 ts Thyme
1 tb Lemon juice
Salt & pepper

An Argentine asado or barbecue is not authentic
without this delicious marinade called chimichuri. it
is similar to a multi spiced vinaigrette and is given
an earthier tone with the addition of saffron.

I serve this with poultry or shellfish and brush it on
top of garlic bread before toasting.

Powder threads and steep in lemon juice for 20
minutes. Combine all ingredients with whisk and store
in covered jar.

From "Wild About Saffron++A Contemporary Guide to an
Ancient Spice", by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.

Posted by Stephen Ceideberg; March 30 1993.

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