Agliata
{{Short description|Savory and pungent garlic sauce and condiment in Italian cuisine}}
{{Italics title}}
File:Fried cauliflower with agliata.jpg with agliata sauce (right)]]
Agliata (from {{lang|it|aglio}}, {{literally|garlic}}; {{IPA|it|aʎˈʎaːta|lang}}; {{langx|lij|aggiadda}}, {{IPA|lij|aˈdʒadˑa|lang}}) is a pungent, savoury garlic sauce and condiment in Italian cuisine used to flavour and accompany grilled or boiled meats, fish and vegetables.{{cite book | last=May | first=T. | title=Italian Cuisine: The New Essential Reference to the Riches of the Italian Table | publisher=St. Martin's Press | year=2005 | isbn=978-0-312-30280-1 | url=https://books.google.com/books?id=0tAafwz2YcQC&pg=PA25 | accessdate=March 4, 2016 | page=25}}{{cite book | last=Capatti | first=A. | last2=Montanari | first2=M. | last3=O'Healy | first3=A. | title=Italian Cuisine: A Cultural History | publisher=Columbia University Press | series=Arts and Traditions of the Table: Perspe | year=2003 | isbn=978-0-231-50904-6 | url=https://books.google.com/books?id=C5axRXlLOlAC&pg=PA36 | language=it | page=36}}{{cite web | last=Crocetti | first=Adri Barr | title=A Heritage Pasta | website=L'Italo-Americano | date=April 18, 2015 | url=http://www.italoamericano.org/story/2015-4-17/Pasta | accessdate=March 4, 2016 | archive-date=March 7, 2016 | archive-url=https://web.archive.org/web/20160307002452/http://www.italoamericano.org/story/2015-4-17/Pasta | url-status=dead }} It is first attested in ancient Rome, and it remains part of the cuisine of Liguria. Porrata{{cite web|url=http://www.lessicografia.it/Controller?lemma=PORRATA&rewrite=1|title=PORRATA: Vocabolario della Crusca, Firenze – 4ª edizione (1729–1738)|publisher=}} is a similar sauce prepared with leeks in place of garlic.
Preparation
Agliata is prepared with crushed garlic, olive oil, bread crumbs, vinegar, salt and pepper. The bread crumbs are soaked in vinegar, which is then squeezed out, after which the garlic is whisked or beaten into the mixture. Its preparation includes the emulsion of the ingredients to prevent separation, which is performed by the olive oil being added in a slow drizzle while the mixture is constantly whisked. It generally accompanies grilled or boiled meat, fish and vegetables.
History
The origins of agliata date to ancient Rome. It has been described as a social-class crossover {{mdash}} typical peasant food also used by upper-class people. The Venetian, a 14th-century cookbook, stated that agliata can be served "with all kinds of meat", as reported by the Liber de Coquina, first published in the 13th century, where it is stated it can be used to "accompany any kind of meat".
Agliata is used in the cuisine of Liguria to accompany meats and fish, and has been described as "a Ligurian classic".{{cite book | last=Bastianich | first=L.M. | last2=Manuali | first2=T.B. | title=Lidia's Mastering the Art of Italian Cuisine | publisher=Knopf Doubleday Publishing Group | year=2015 | isbn=978-0-385-34947-5 | url=https://books.google.com/books?id=JFeWBgAAQBAJ&pg=PT1038 | page=pt1038}} It is still commonly used in Italian cooking.
Similar foods
See also
{{Portal|Italy|Food}}
{{div col}}
- List of condiments
- List of sauces
- Aioli – West Mediterranean sauce of garlic and oil
- Mujdei – spicy Romanian sauce made mostly from garlic and vegetable oil
- Skordalia – thick garlic sauce in Greek cuisine
- Toum – garlic sauce common in the Levant
{{div col end}}
References
{{Reflist|30em}}
External links
- {{cite web|url=https://www.highbeam.com/doc/1P2-19286658.html|title=Recipe: Chicken Thighs With Snap Peas and Agliata|work=Oakland Tribune|date=October 7, 2008|url-status=dead|access-date=2016-03-04|archive-url=https://web.archive.org/web/20160505061331/https://www.highbeam.com/doc/1P2-19286658.html|archive-date=2016-05-05}}