Antipasto Aglio Recipe
30 large cloves fresh garlic
1 2 oz. can fillets of
1 tbsp finely chopped parsley
1 tbsp butter melted
1 tbsp olive oil
1 dash tabasco
1/4 cup olive oil
1 sardine french bread 2 or
1 3 dozen thinly sliced and
1 toasted pieces.
Peel garlic cloves and slice centers 1/8 inch thick. Press ends
through garlic press to yield 1/4 tsp. Place pressed garlic in small
bowl with anchovies. Add parsley, butter, 1 tsp. oil, add garlic
slices and saute to a light golden brown-almost to a potato chip fry.
Do not over-fry! Spread anchovy paste on toast. Garnish with garlic
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