Garlic and hazelnut paste

Garlic and hazelnut paste

Agliata

By
From
Vegetables
Serves
4-5
Photographer
Laura Edwards

As the French have aïoli, which is mayonnaise with garlic paste in it, so the Italians have agliata. This paste is more unusual, however, preserving two of the most coveted items in Piedmont, garlic and hazelnuts. It can be used in different ways. Spread it on crostini for a snack, add it to the stuffing of a roast for flavour, or use it as a sauce for spaghetti: cook 250g of spaghetti as normal in salted water and add a couple of tablespoons of agliata to the pasta when drained, along with 2 tablespoons of the cooking water to let it down to a sauce-like texture.

Ingredients

Quantity Ingredient
20g garlic cloves, peeled and reduced to a paste
20g shelled hazelnuts, toasted and finely chopped
15g roughly chopped fresh flat-leaf parsley
1 slice white bread
20g parmesan, freshly grated
50ml extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Prepare the garlic, hazelnuts and parsley. Cut the crusts off the bread, then crumble the bread to crumbs. Mix everything together in a bowl, until paste-like. Add some salt and pepper to taste.
  2. Store the paste in the refrigerator for a couple of days if not using straight away.
Tags:
Carluccio
vegetables
vegetarian
Italian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again