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ammoglio . . . and Detroit?

t
trapani Apr 24, 2010 04:20 PM

I bought some ammoglio today at Alcamo's in Dearborn. This is a fresh tomato sauce, spiked with alot of fresh garlic and herbs. Very pungent and, I think, wonderful.
I grew up in the Chicago area and do not recall this Italian sauce there.
Looking up ammoglio on the Web, most of the references seem to come from metro Detroit. Where does ammoglio come from? Sicily? I was in Sicily last year and did not see it there--although I certainly could have missed it.
Why is it so popular in Detroit area?

  1. g
    gooddog Apr 25, 2010 12:50 PM

    According to this website, it's just a midwestern Sicilian immigrant thing:

    www.nicolenas.com/

    I'd like to know what the correct spelling is, if there is one. I've seen amoglio, ammoglio, amoghio, ammoghio, among others.

    1. coney with everything Apr 27, 2010 05:52 AM

      Dei Fratelli has a product called Italian Dip which I think they used to call ammoglio. Not bad if you can't find it fresh.

      1. momskitchen Apr 27, 2010 01:53 PM

        I just had some of this last weekend at my brothers....it's definitely a new trend. We're not Italian, but everyone seems to be serving it lately. Anyone have a recipe? It tasted great! It's like Italian salsa...

        1. o
          orangewhip Apr 29, 2010 05:48 PM

          I've never had this at a restaurant. I'm a firefighter and ammoglio was introduced to me at work. Every time I've had it it was served with thin steak, breaded and fried like chicken parm. The cold ammoglio is then spooned over the hot steak. I've made it myself with a can of petite cut diced tomatoes, chopped garlic, good olive oil, and herbs.

          1 Reply
          1. re: orangewhip
            momskitchen Apr 30, 2010 03:12 AM

            At my brother's house, he served it on breaded fried chicken, just like you described with the steak. Did you drain the tomatoes and then put the whole thing in the blender? I think that's what my bro did....I'll have to ask him.

          2. k
            keslacye Jul 31, 2011 01:29 PM

            I was just at my husband's friend's house yesterday (in Metro Detroit), where his wife (of Sicilian descent) had just made a batch of ammoglio out of fresh cherry tomatoes from her garden. Her recipe: take a bunch of ripe tomatoes, score the skins, blanch for a minute and then plunge into an ice bath. Remove skins. Rough chop tomatoes and place in strainer to remove excess liquid. (seeds are not removed) Pulse three times in a food processor to produce a very slightly chunky puree. (her husband likes it pretty smooth, but texture is up to you) Add a glug of EVOO, crush as much garlic as you can stand, and sprinkle some oregano, S+P to taste. (fresh basil did not make an appearance). She also said that you can make it with canned tomatoes in the winter.

            1 Reply
            1. re: keslacye
              t
              trapani Aug 4, 2011 03:37 PM

              Thanks--my garden tomatoes are almost ripe!

            2. b
              berkleybabe Aug 2, 2011 07:05 PM

              We had this at a pot luck many years ago... basically an Italian "salsa fresca." Have it a number of times since, and the most recent at Sweet Lorraine's when you get the foccacia and then you get the pungent raw tomato sauce dip. It's been great every time we've had it.

              -----
              Sweet Lorraine's Cafe & Bar
              333 E Jefferson Ave, Detroit, MI 48226

              1. j
                janicep443 Nov 4, 2012 06:58 AM

                Ammoglio is a U.S. interpretation of the Sicilian word Ammogghiu or in Sicilian-American slang is pronounced "moigu". Google ammogghiu instead. You'll be surprised. It is particular to Sicilian-Americans in Michigan, Massachusetts and Arizona because it started in the coastal regions (aka fishermen) of their ancestors from northern Sicily along the Golfo di Castellammare. I assumed for years it was an Sicilian-American concoction. Have visited Sicily several times and would ask for it in restaurants with a response of a puzzled stare from the waiter. At a Terrasini seaside restaurant I asked for it and was delighted to receive a bowl of this marinade. My Sicilian grandmother born in early 1880s introduced it to our family in America to be used as a room temperature topping (usually after grilling) for meats, poultry and some fish. Oregano was the orignal spice to peeled tomatoes, garlic, lemon, olive oil, salt and pepper. Basil was an adaptation. Spelling of this marinade can be problematic since in pre- Mussolini Sicily, Sicilian was the predominate language; after all the Kingdom of Due Sicilie was an independent Kingdom until the 1860s. Google - SIcilian language. "O" is "U" in many instances.

                2 Replies
                1. re: janicep443
                  t
                  trapani Nov 10, 2012 02:03 PM

                  Janice--Very interesting. Molto grazie per la informazione!
                  Maybe my next trip will be to Terrasini, until then I'll make do with the ammogghiu at Alcamo's in Dearborn.
                  Which reminds me that my recent visit to Eataly in NYC was a let down: I would prefer a good family-run Italian market any day to Batali's monstrosity.

                  1. re: trapani
                    l
                    LndaImbron Mar 30, 2013 12:52 PM

                    Batali is an embarassment to the italian community. He is to pompus. But that is my opinion. I'm sicilian and a lot like "MA" on the Golden girls...........

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