Antipasto aglio
- Course: Appetizers
- Cuisine: Italian
- Yield:
Antipasto aglio ingredients
- 30 large Cloves fresh garlic
- 1 2 oz. can fillets of Anchovies
- 1 T Finely chopped fresh parsley
- 1 T butter, melted
- 1 T olive oil
- Dash tabasco
- 1⁄4 c olive oil
- Sardine French bread 2 or 3 dozen thinly sliced and Toasted pieces.
Cooking Antipasto aglio
1. Peeli garlic cloves and slice centers 1/8 inch thick.
2. Press ends through garlic press to yield ¼ tsp. place pressed garlic in small bowl with anchovies.
3. 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.
4. Garnishi with garlic slices.
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