This Zesty Marinade from NYC hotspot Carbone will add tons of flavor to chicken, pork or tofu.
Chef Mario Carbone uses the marinade in his Chicken Scarpariello, a zesty Italian-American chicken dish served with a sausage ragu.
- ½ cup roasted garlic puree
- 1 cup red wine vinegar
- ½ cup canola oil
- 1 tablespoon dried oregano, crushed
- 1 teaspoon crushed red pepper
- Salt and sugar, to taste
In a large bowl, whisk together the roasted garlic puree, red wine vinegar, ½ cup each water and oil, dried oregano, crushed red pepper, salt and sugar to taste.
Use as a marinade for chicken, pork or tofu.