| 词条 | Chimichurri |
| 释义 |
| name = | image = Chimichurri2.jpg | caption = Chimichurri rojo | alternate_name = | country =Argentina and Uruguay | region = | creator = | course = | type = Condiment | served = | main_ingredient = finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar | variations = | calories = | other = }} Chimichurri ({{IPA-es|tʃimiˈtʃuri|lang}}) or chimmichurri is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and originated in Argentina and Uruguay.[1][2] It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. The dominant flavors are parsley and garlic. Etymology{{wikt}}The name of the sauce probably comes from Basque tximitxurri ({{IPA-eu|t͡ʃimiˌt͡ʃuri|}}), loosely translated as "a mixture of several things in no particular order"; many Basques settled in Argentina and Uruguay in the 19th century.[3] Also, various (almost certainly) false etymologies purport to explain the name as a corruption of English words, most commonly the name "Jimmy Curry"[4][5], "Jimmy McCurry",[4][6] or "give me curry",[7] but no contemporary documentation of any of these stories has been found. PreparationChimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. In its red version, tomato and red bell pepper may also be added. Chimichurri may be brushed, basted, or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests.[8] It may also be served on the side as a condiment. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. See also{{portal|Food}}{{div col|colwidth=30em}}
References1. ^Dictionary of Spanish: chimichurri Re-linked 2014-11-06 2. ^Lomax Brooks, p. 82. 3. ^{{cite book |last1=Raichlen |first1=Steven |title=Planet Barbecue! |url= https://books.google.com/books?id=YNIbnKBfrcAC&lpg=PA159&dq=%22jimmy%20curry%22%20chimichurri&pg=PA159#v=onepage&q&f=false |accessdate=6 December 2011 |date=2010 |publisher=Workman Publishing Company |isbn=0-7611-4801-9 |page=159}} 4. ^1 {{cite book |last1=Austen Weaver |first1=Tara |title=The Butcher and the Vegetarian: One Woman's Romp Through a World of Men, Meat, and Moral Crisis|url= https://books.google.com/books?id=rlhm_Qoe9qsC&lpg=PA41&dq=%22jimmy%20curry%22%20chimichurri&pg=PA41#v=onepage&q&f=false |accessdate=6 December 2011 |date=2010 |publisher=Rodale Books |isbn=1-60529-996-0|page=41 }} 5. ^{{cite book |last1=Dobson |first1=Francisco Ross |title=Fired Up: No Nonsense Barbecuing |url=https://books.google.com/books?id=ZZmiu_aTNzAC&pg=PT58 |accessdate=6 December 2011 |date=2010 |publisher=Murdoch Books |isbn=1-74196-798-8|page=58 }} 6. ^{{cite book |last1=Cooper |first1=Cinnamon |title=The Everything Cast-Iron Cookbook |url=https://books.google.com/books?id=Utj0gjaHA10C&lpg=PA137&dq=jimmy%20chimichurri&pg=PA137#v=onepage&q&f=false |accessdate=6 December 2011 |date=2010 |publisher=Adams Media |isbn=1-4405-0225-0 |page=137 }} 7. ^John Torode in "A Cook Abroad", season 1, episode 3, BBC, 2015, Argentina. 8. ^{{cite web|last1=Blumer|first1=Bob|title=Steak Gaucho-Style with Argentinian Chimichurri Sauce|url=http://www.foodnetwork.com/recipes/steak-gaucho-style-with-argentinian-chimichurri-sauce-recipe-1941269|website=Food Network|accessdate=11 September 2017}} External links{{Wiktionary}}{{Commons category|Chimichurri}}{{Marinades}}{{Condiments}} 4 : Argentine cuisine|Condiments|Marinades|Uruguayan cuisine |
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