Garlic sauce (Agliata)

(6 servings/20 minutes)

Utensils
mortar
mixing bowl
pot
wooden spoon

Ingredients
7 cloves of garlic
400 g of walnut kernels
2 slices of bread soaked in little milk (without crust)
70 g of melted butter
1 pinch of course salt
1 ladle of broth (of any kind and if needed)

Preparation
• In a mortar, crush the walnuts, the garlic (without the germ central) and the course salt.
• Continue until the ingredients are reduced into a pulp.
• Place the sauce in a mixing bowl and add the bread crumb soaked in milk and squeezed.
• Melt the butter in a small saucepan to in a bain-marie.
• Combine the melted butter to the mixture and mix, stirring well.
• Add a ladle of broth to make sauce softer and less dense and reach the desired consistency.

Presentation
Serve it with mixed boiled meats, “tagliolini” fresh egg pasta or in bowls to spread on good bread.

Kids partecipation
It will be an opportunity for kids to know about the properties of this popular and fragrant plant: their main task will consist in crushing in the mortar, adults’ in telling a really scary story of vampires.

Comments
Garlic sauce is essential, along with red sauce, green sauce and grape mustard to accompany the famous " Piedmontese mixed boiled meat" consisting of various cuts of beef, veal and hen.

Nutritional and cultural curiosities
The use of garlic is very ancient, it is used for cooking soups, side dishes, roasts or as an ingredient for the preparation of some sausages. For centuries, it has been considered as a natural medication, in particular, has an antibiotic function.
To take full advantage of its properties it is important not to overcook it, but add it to the preparation at the end of cooking.

Useful tips
For a greater convenience, replace the mortar with the mixer and blend the nuts and the garlic; stir to obtain a homogeneous mixture.