Salmoriglio
 Halibut topped with salmoriglio sauce | |
| Type | Condiment |
|---|---|
| Region or state | Southern Italy |
| Main ingredients | Lemon juice, olive oil, garlic, salt, and herbs |
Salmorigliois asouthern Italiancondimentmade oflemon juice,olive oil,garlic,salt,andherbs(such as oregano and parsley).[1]It is common inSicily[2]andCalabria[1][3]as an accompaniment to seafoods or meats,[2]especiallyswordfish.[3]
Salmoriglio shares the same etymology as Spanishsalmorejo(fromLatinsalimuriameaning "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]
- ^abRosetta Costantino with Janet Fletcher,My Calabria: Rustic Family Cooking from Italy's Undiscovered South(W.W. Norton, 2010), p. 172.
- ^abAnna Muffoletto,The Art of Sicilian Cooking(Doubleday, 1971), p. 161.
- ^abGillian Riley, "Calabria" inThe Oxford Companion to Italian Food(Oxford University Press, 2007), pp. 86-89.
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