Guest guest Posted May 2, 2007 Report Share Posted May 2, 2007 @@@@@ Agliata - Roman Garlic Sauce 6 cloves garlic 3 oz. fresh white bread crumbs salt 2 cups extra virgin olive oil 2-3 tbs. vinegar pepper Finely pound the garlic in the mortar. Add the breadcrumbs, which have been soaked in vinegar, then drained and squeezed. While beating constantly, add in a very slow steady stream of olive oil, a pinch of salt and black pepper so as to obtain a smooth emulsion. Agliata is recommended on boiled or broiled fish, meat and vegetables. In a porrata leeks are used in place of garlic. Source: Italian made dot com Formatted by Chupa Babi in MC: 05.01.07 Agliata - along with porrata - is one of the most interesting condiments in Italian cooking. The former is prepared with garlic, the latter with leeks. Their existence dates back to ancient Rome. The following version of aglíata is still common today. ----- Quote Link to comment Share on other sites More sharing options...
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