rest in fridge 12-24 hours
- Spices to taste
This term means many different things, but they all have one thing in common: to give meat that special something.
You can marinade it with lemon juice, like anchovies in Liguria or South American “chevices”. You can marinade meat by soaking it in wine and herbs, such as with game for example.
We also use the term marinade when we sprinkle oil, salt and herbs over the meat.
When cooking grilled meats tend to lose too much moisture and then to get a little ‘dry, stringy.
To counter this and to get the maximum results from the grill, it is useful to marinate the Galletto before baking, sprinkle with salt (7-8 grams per Galletto) and leaving it in the fridge for 12-24 hours.
In addition salt can also be added flavors such as rosemary, coriander, thyme, and so on.
To give a taste spicy chili is great (a little).
There are already mixed salts with herbs.