Ingredients for Antipasto Aglio
- 1 head garlic, separated and peeled
- 2 anchovy fillets (packed in oil, drained)
- 2 tablespoons unsalted butter
- 1 teaspoon + 1/4 cup olive oil
- 1 tablespoon fresh parsley, chopped
- 1-2 dashes Tabasco sauce (or more, to taste)
- 1 baguette, sliced and toasted
- Crostini (as an alternative to baguette)
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How to Make Antipasto Aglio
- Peel 1 head of garlic. Slice off the root and stem ends of each clove and set aside.
- Thinly slice the garlic cloves to about 1/8 inch thickness.
- Mince 2-3 cloves of the garlic using a garlic press. Measure 1/4 teaspoon; save the remaining minced garlic for another use.
- In a small bowl, combine the 1/4 teaspoon of pressed garlic with 2 anchovy fillets (packed in oil, drained).
- Add 1 tablespoon of chopped fresh parsley, 2 tablespoons of unsalted butter, 1 teaspoon olive oil, and 1-2 dashes of Tabasco sauce.
- Mash the mixture into a smooth paste using a fork.
- Cover the paste and refrigerate for at least 30 minutes to allow the flavors to meld.
- Heat 1/4 cup olive oil in a sauté pan over medium heat. Add the sliced garlic cloves.
- Sauté until lightly golden brown, stirring frequently, about 3-5 minutes. Be careful not to burn; garlic burns easily!
- Remove the sautéed garlic slices from the pan and place them on a paper towel-lined plate to drain excess oil.
- Spread the anchovy paste on toasted baguette slices or crostini. Garnish with the sautéed garlic slices.
- Serve immediately with a robust red wine and enjoy!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
2g
Fat
16g
Carbs
22g
