Agliata/Aggiada: Recipe Two

• 6 cloves garlic, peeled
• 1 salted sardine fillet (from ajar or tin)
• Ligurian extravirgin olive oil

Smash the garlic cloves and sardine fillet in a mortar. Spoon in olive oil, adding just enough to make a thick creamy sauce. Add a little salt and pepper and then the bread, which has been softened in vinegar. Stir so that the bread is incorporated into the sauce, which should remain quite thick and creamy.