📝 About This Recipe
Dating back to Ancient Rome, Agliata is a pungent, velvety garlic sauce that serves as the historical ancestor to modern pesto. This traditional Ligurian version blends slow-roasted garlic and raw cloves with crustless sourdough and high-quality olive oil to create a creamy, ivory-colored masterpiece. It offers a sophisticated balance of sharp heat and mellow sweetness, making it the ultimate accompaniment for grilled meats, fried fish, or crusty artisanal bread.
🥗 Ingredients
The Bread Base
- 3 slices Sourdough or Italian white bread (crusts removed, stale bread preferred)
- 3 tablespoons White wine vinegar (high quality, for soaking)
- 2 tablespoons Warm water (to help soften the crumb)
The Garlic Component
- 6 pieces Garlic cloves (large, peeled and germ removed)
- 4 pieces Roasted garlic cloves (provides a mellow, sweet depth)
The Emulsion & Seasoning
- 1/2 cup Extra virgin olive oil (use a mild, buttery Ligurian oil if possible)
- 1/2 teaspoon Sea salt (flaky or fine)
- 1/4 teaspoon Freshly cracked white pepper (keeps the sauce ivory-colored)
- 1 teaspoon Italian flat-leaf parsley (very finely minced, for a hint of color)
- 2 pieces Walnut halves (optional, for added body and creaminess)
👨🍳 Instructions
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1
Begin by preparing the bread base: Remove the crusts from your bread slices and tear the white crumb into small pieces into a shallow bowl.
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2
Drizzle the white wine vinegar and warm water over the bread. Let it sit for about 10 minutes until the bread has fully absorbed the liquid and become a soft paste.
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3
While the bread soaks, prepare the garlic. Slice the raw cloves in half lengthwise and remove the green 'germ' from the center to prevent excessive bitterness.
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4
If you don't have roasted garlic on hand, quickly sauté 4 cloves in a teaspoon of oil over low heat for 5-7 minutes until soft and golden, but not burnt.
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5
In a heavy marble mortar and wooden pestle (the traditional method), add the raw garlic cloves and the sea salt.
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6
Grind the garlic and salt against the sides of the mortar in a circular motion until a smooth, translucent paste forms.
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7
Add the roasted garlic cloves and the optional walnuts to the mortar. Continue grinding until these are fully integrated into the paste.
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8
Squeeze the excess liquid out of the soaked bread gently. You want it moist but not dripping wet.
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9
Add the soaked bread to the garlic mixture one small piece at a time, working it with the pestle until the mixture is uniform and thick.
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10
Slowly begin to drizzle in the extra virgin olive oil, a few drops at a time, while stirring constantly with the pestle. This creates a stable emulsion similar to mayonnaise.
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11
Once all the oil is incorporated and the sauce is creamy and pale, season with the white pepper.
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12
Fold in the finely minced parsley if using, and taste for acidity. If it feels too heavy, add one more teaspoon of vinegar.
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13
Transfer the Agliata to a glass jar or serving bowl. Let it rest at room temperature for at least 30 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
If using a food processor, pulse the garlic and bread first, then stream in the oil slowly to avoid breaking the emulsion. Always remove the internal germ of the garlic; it is the source of indigestion and harsh, 'repeating' garlic flavor. Use a high-quality, mild olive oil—a robust or peppery oil will overwhelm the delicate balance of the sauce. If the sauce is too thick, whisk in a tablespoon of warm water or broth until you reach your desired consistency. Store in the refrigerator for up to 3 days, but bring to room temperature before serving as the oil will solidify.
🍽️ Serving Suggestions
Serve alongside 'Fritto Misto' (mixed fried seafood) to cut through the richness with its sharp acidity. Slather generously over grilled lamb chops or roasted chicken for a punchy, aromatic finish. Use as a dip for raw spring vegetables like radishes, fennel, and young carrots. Spread onto toasted ciabatta and top with a salt-cured anchovy for a classic Mediterranean snack. Pair with a crisp, dry Vermentino or a chilled Rosé to balance the garlic's intensity.