The secret ingredient… the recipe was bequeathed to me whilst working in Australia by my former boss. A Mr Umberto Tinelli (as seen in pic) a very short, very dapper and highly bronzed Italian restaurateur. Like Umberto it's rumored to hail from somewhere in Northern Italy and pairs anchovies with Dijon, garlic and oregano to create a dressing that you lightly brush onto meat, seafood, or vegetables before, whilst and after gilling/BBQing. Just magic! hence the name.
| Fresh | 200g | serves 8-10 |
Ingredients: Anchovy, garlic, dried oregano, Dijon mustard, white wine vinegar, white wine, olive oil, salt & pepper
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