[go: up one dir, main page]

Jump to content

Salmoriglio

From Wikipedia, the free encyclopedia
Salmoriglio
Halibut topped with salmoriglio sauce
TypeCondiment
Region or stateSouthern Italy
Main ingredientsLemon juice, olive oil, garlic, salt, and herbs

Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley).[1] It is common in Sicily[2] and Calabria[1][3] as an accompaniment to seafoods or meats,[2] especially swordfish.[3]

Salmoriglio shares the same etymology as Spanish salmorejo (from Latin salimuria meaning "brine"). However, they are two entirely different dishes, salmoriglio being a sauce or condiment based on lemon, herbs and oil, whereas salmorejo is a Spanish soup consisting of tomatoes and bread.

See also

[edit]

References

[edit]
  1. ^ a b Rosetta Costantino with Janet Fletcher, My Calabria: Rustic Family Cooking from Italy's Undiscovered South (W.W. Norton, 2010), p. 172.
  2. ^ a b Anna Muffoletto, The Art of Sicilian Cooking (Doubleday, 1971), p. 161.
  3. ^ a b Gillian Riley, "Calabria" in The Oxford Companion to Italian Food (Oxford University Press, 2007), pp. 86-89.