Antipasto Aglio
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INGREDIENTS 30 large cloves fresh garlic 1 (2-ounce can) fillet of anchovies 1 tablespoon finely chopped parsley 1 tablespoon butter, melted 1 tablespoon olive oil Dash of Tabasco ¼ cup olive oil French bread or 3 dozen thinly sliced and toasted pieces Peel garlic cloves and slice centers 1/8-inch thick. Press ends through garlic press to yield ¼ teaspoon. Place pressed garlic in small bowl with anchovies. Add parsley, butter, 1 teaspoon oil, add garlic slices and sauté to a light golden brown – almost to a potato chip fry. DO NOT OVER-FRY! Spread anchovy paste on toast. Garnish with garlic slices.