Garlic sauce
( Aggiadda )

This sauce belongs to the Middle Ages; it was a poor dressing but many people used it for preserving food too. Now it is served with boiled fish, meat and vegetables but rarely.
Baste soft part of bread with a little vinegar and peel garlic. Beat bread and garlic in a mortar vigorously until you have an homogenous mixture. Pour it into a sauce boat and dilute with the remaining vinegar.
The sauce is ready.

Note

• This original recipe has been modified in the years:
• - Somebody adds some oil, salt and black pepper; eventually a little vinegar for diluting it.
• - Other people warm up it a little in a saucepan.
• - Other people realize a marinated version adding onion and black pepper.