Finely pound the garlic in the mortar. Add the breadcrumbs, which have been soaked in vinegar, then drained and squeezed. While beating constantly, add in a very slow steady stream of olive oil, a pinch of salt and black pepper so as to obtain a smooth emulsion.
Agliata is recommended on boiled or broiled fish, meat and vegetables. In a porrata leeks are used in place of garlic. |
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