Agliata is a garlic sauce that dates back to the middle ages.It is ideal with fried fish, boiled meat, and fried vegetables. Spread on crostini, agliata also makes a nice antipasto.
Ingredients
5 or 6 Voghiera’s garlic cloves
3/4 cup extra virgin olive oil
1 oz. Bread crumbs
3/4 cup red wine vinegar
Preparation
Crush the garlic cloves in a mortar. Add the extra virgin olive oil and mix well. Place in a larger bowl. Soak the bread crumbs in the vinegar. Season with a pinch of salt. Add to the garlic and oil mix. Set aside. This sauce. is ideal with fried fish, boiled meat, and fried vegetables. Spread on crostini, it also makes a nice antipasto.
Every year in Apulia 33 million pounds of fava beans are harvested and transformed into antipasti, side dishes, and soups.” The traditional country dish par excellence is a puree of fava beans (pure’ di fave e cicoria) served with sautéed wild chicory called ‘ncapriata.
Ingredients
