Garlic sauce for meat

Garlic sauce for meat

Agliata per carne

By
From
Venice
Photographer
Helen Cathcart

This wonderful concoction reminds me of the garlic sauce served in Middle Eastern restaurants that I love over roast chicken and also of English bread sauce. It is inspired by a recipe from the 15th century cook Maestro Martino, and adapted by Bistrot de Venise.

Ingredients

Quantity Ingredient
10 garlic cloves, peeled
200ml milk
2 star anise
1/2 teaspoon fine salt
1/2 teaspoon saffron strands
2 teaspoons fresh ginger, grated
50g soft bread
50g ground almonds
100g ricotta

Method

  1. Put the garlic clove into a saucepan with water to cover and bring to the boil. Simmer for 2 minutes. Discard the water, cover the garlic with the milk, add the star anise, salt, saffron and ginger, and bring to the boil again. Lower the heat to simmer, remove the garlic cloves with a slotted spoon and put into a food processor with the bread. Blitz into breadcrumbs. Put this mixture back into the pan with the almond flour. Cook for around 10 minutes until thickened. Remove from the heat and stir in the ricotta. Taste and adjust the spices accordingly. Serve warm with roast meats, poultry and vegetables.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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