posted by Sue Freeman 03-28-100 6:51 AM
Agliata (Garlic Sauce)
This is a sauce from Genoa area. It can be used over meats, fish or as a dip for raw veggies.
4 cloves garlic, peeled
1/2 tsp. salt
1/2 cup extra virgin olive oil
1 slice white bread (Italian or French) crust removed, soaked in water and squeezed dry
1 Tablespoon white wine vinegar
3 sprigs fresh Italian parsley, leaves only
pepper
Put all ingredients in a blender and blend until creamy and smooth.