Agliata (Garlic Sauce)

Original

Named cold sauce of garlic, bread, vinegar. No onion — garlic is the allium. Both Martino (Parzen, 2005) and Scappi (Scully, 2008) provide versions. The recipe is simple: garlic pounded with bread and vinegar.

My Redaction

Pound garlic with bread soaked in vinegar, thin to sauce consistency. Salt to taste. Serve cold with meats. Make day-ahead — the garlic mellows. Italian counterpart to French Cameline.