Antipasto aglio
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | larges | Cloves fresh garlic |
| 1 | 2 oz. can fillets of | |
| Anchovies | ||
| 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. | ||
Directions
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.