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| Basic Agliata |
Agliata is an Italian condiment that became popular in the Middle Ages because it was easy to prepare, affordable and added flavor to older meats, pastas or fish. The original recipe was a simple mixture of garlic and olive oil with stale bread added as a binder or thickener. With its simplicity, it's easy to make many different variations to enhance whatever dish is being prepared.
Add some fresh green herbs, like parsley or basil and you have agliata verde or green agliata. Toss this with some pasta, or add it to minestrone for extra flavor. More vinegar and it's perfect in a lentil soup; smooth it out with some Colavita Extra Virgin Olive Oil and drizzle over fish. Here are some basic ideas for agliata, but have fun experimenting with colors and flavors. It's really that versatile.
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Origin: Italian
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Ingredients:
2 tablespoons COLAVITA Red Wine Vinegar
3 ounces stale bread, crust removed
6 cloves garlic, peeled
1 cup COLAVITA Extra Virgin Olive Oil
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Preparation:
Basic Agliata: Soak the bread in the vinegar. Remove and squeeze dry. Using a mortar and pestle mash together the bread and garlic to form a thick paste (or blend in a blender or food processor adding a little of the vinegar to make a paste). Add the olive oil in a slow stream until it forms a smooth sauce. Season with a little salt, if desired.
Agliata Verde: Add 1/2 cup of finely chopped parsley. Mash together with the soaked bread and garlic as described in Basic Agliata, then proceed as written.
Agliata for Pasta: Reduce the garlic to 3 - 4 cloves; add 1 cup toasted walnuts to Agliata Verde recipe; pulse in a food processor along with the soaked bread until a paste is formed. Then proceed with the addition of olive oil. Toss with cooked pasta, thinning with reserved pasta water as necessary.
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