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''Agliata'' (from , ; ; , ) is a pungent, savoury garlic sauce and
''Agliata'' (from , ; ; , ) is a pungent, savoury garlic sauce and condiment
A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...
in Italian cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread ...
used to flavour and accompany grilled or boiled meats, fish and vegetables. It is first attested in ancient Rome
In modern historiography, ancient Rome is the Roman people, Roman civilisation from the founding of Rome, founding of the Italian city of Rome in the 8th century BC to the Fall of the Western Roman Empire, collapse of the Western Roman Em ...
, and it remains part of the cuisine of Liguria
Liguria (; ; , ) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is roughly coextensive with ...
. ''Porrata'' is a similar sauce prepared with leek
A leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek (synonym (taxonomy), syn. ''Allium porrum''). The edible part of the plant is a bundle of Leaf sheath, leaf sheaths that is sometimes erroneously called a "s ...
s in place of garlic.
Preparation
''Agliata'' is prepared with crushed garlic,olive oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil.
It is commonly used in cooking for frying foods, as a cond ...
, bread crumbs
Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cut ...
, vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...
, salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...
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
An emulsion is a mixture of two or more liquids that are normally Miscibility, immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloi ...
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 toancient Rome
In modern historiography, ancient Rome is the Roman people, Roman civilisation from the founding of Rome, founding of the Italian city of Rome in the 8th century BC to the Fall of the Western Roman Empire, collapse of the Western Roman Em ...
. It has been described as a social-class crossover typical peasant food
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
In many historical periods, peasant foods have been stigmatized.
Common types
Meat-and-grain sausages or mushes
Ground meat or meat scraps mixed w ...
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
Liguria (; ; , ) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is roughly coextensive with ...
to accompany meats and fish, and has been described as "a Ligurian classic". It is still commonly used in Italian cooking.
Similar foods
''Porrata'' sauce is prepared using all of the ingredients in ''agliata'' except for the garlic, which is substituted withleek
A leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek (synonym (taxonomy), syn. ''Allium porrum''). The edible part of the plant is a bundle of Leaf sheath, leaf sheaths that is sometimes erroneously called a "s ...
s ( in Italian
Italian(s) may refer to:
* Anything of, from, or related to the people of Italy over the centuries
** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance languag ...
).
See also
*List of condiments
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''cond ...
* List of sauces
The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service.
General
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* – Creamy sauce accompanies with seafood
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...
* 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
References
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
The ''Oakland Tribune'' was a daily newspaper published in Oakland, California, and a predecessor of the '' East Bay Times''. It was published by the Bay Area News Group (BANG), a subsidiary of MediaNews Group. Founded in 1874, the ''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
Garlic sauces
Italian cuisine
Sauces
Peasant food
Creamy sauces