antipasto aglio

1 Servings
30 larges Cloves fresh garlic
2 oz. can fillets of
1 tablespoon Finely chopped parsley
1 tablespoon Butter melted
1 tablespoon Olive oil
  Dash tabasco
¼ cup Olive oil
  Sardine French bread 2 or
  3 dozen thinly sliced and
  Toasted pieces.

Peel garlic cloves and slice centers ⅛ inch thick. Press ends through garlic press to yield ¼ 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.

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