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- (Makes 3/4 to 1 cup)
- 2 slices of stale white bread, crusts removed
- 1/4 cup chicken stock
- 1 tablespoon balsamic or red wine vinegar
- 1 cup walnut halves, lightly toasted
- 1 3/4 ounces flat-leaf parsley, leaves only (a small handful)
- 2 garlic cloves, crushed
- Salt and freshly cracked black pepper
- 1/3 cup extra virgin olive oil
- Soak the bread in the stock for 2-3 minutes, then squeeze out the excess moisture, using your hands.
- Put the bread in a blender along with the vinegar, walnuts, parsley, garlic, and some salt and pepper.
- Using the feeder tube and with the motor running, slowly pour in the olive oil until you have a thickish paste-like sauce.
- Adjust the seasoning and serve. Agliata will keep, covered, in the fridge for 1 day.
- Linguine with Red Snapper and Agliata
- (Serves 4)
- 1 pound red snapper or red mullet fillets, patted dry
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- Fresh lemon juice
- 1 pound of linguini
View Full Recipe at Food Gal
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