Agliata

Name: Agliata
Yield: Makes 200 ml
Cuisine: Italian
Ingredients: 90 ml extra virgin olive oil; salt and freshly cracked black pepper; 50 g flat-leaf parsley, leaves only; 75 g walnut halves, lightly toasted; salt and freshly cracked black pepper; 2 garlic cloves, crushed; 2 slices of stale white bread, crusts removed; 60 ml chicken stock; 1 tablespoon balsamic or red wine vinegar; 1 tablespoon balsamic or red wine vinegar

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

An Italian sauce made from pounded walnuts, particularly good with pasta and fish.

Ingredients

2 slices of stale white bread, crusts removed
60 ml chicken stock
1</

Europe
Italy
Sauce
Mediterranean

Method

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 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 an