Antipasto Aglio
- 30 lg Cloves fresh garlic
- 1 2 oz. can fillets of
- Anchovies
- 1 tb Finely chopped parsley
- 1 tb Butter melted
- 1 tb Olive oil
- Dash tabasco
- 1/4 c Olive oil
- Sardine French bread 2 or
- 3 dozen thinly sliced and
- 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 slices.
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 slices.
