AGLIATA
Interestingly
this recipe has mediaeval origins and is thought to be one of the first oily sauces, together with pesto. Folklore has it that it was a dish eaten at sea and that when it first come on dry land it fell in love with basil, thus leading to the making of pesto.
Ingredients
the yolk of an egg, two cloves of garlic , extra
virgin olive oil cultivar Taggiasca, salt.
Preparation
work the garlic with a pestle and mortar until
is even in consistency, then add a pinch of salt, the egg yolk and a drizzle
of olive oil and mix. The resulting sauce should be thick enough to be cut
with a knife.
Wine suggested: pigato
Only written orders will be accepted or by fax or on line.
The client who orders on line will receive, by E-mail indicating the number of orders received, if after 24 hours, this fails to appear, it will be retained that orders have not been accepted, causes either, legal, accountancy or unavailability of product.
Join us, leave your email address here!