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Antipasta Aglio
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| 30 cloves garlic, crushed 2 oz can fillets of anchovies 1 tablespoon parsley, finely chopped 1 tablespoon butter, melted 1 tablespoon olive oil 1 dash Tabasco sauce 1/4 cup olive oil 3 dozen slices baquette French bread, thinly sliced and toasted |
| Run garlic through garlic press to yield
about 1/8 teaspoon. Put garlic in small bowl with anchovies. Add parsley, butter, and Tabasco, mash to a paste. Cover and refrigerate. Heat 1/4 cup oil add garlic slices and sauté to a light brown - almost to a potato chip fry. Do not over fry! Spread anchovy paste on toast. Garnish with garlic slices. Goes good with red wine. |
Updated 08 November, 2007 - webmaster Dirk Steine |
