INGREDIENTS

INSTRUCTIONS

In a medium skillet combine garlic, oil and some salt and pepper. Cook
over medium low until garlic is soft and barely blonde. (If it darkens , it
will turn bitter. Throw everything away and start again.) Stand back and
add the vinegars and sugar. Simmer 2 to 3 minutes. Taste by cooling a
sample first (it will be scorching), and seeing if there's soft acidity and
good sweet/tart balance. If too, acid, continue simmering. If acid is
lacking, add a little more vinegar. Remove from heat, cover and hold until
shortly before serving (up to 3 hours). Taste again, adjusting seasonings
if necessary. Heat up and spoon over salad.
Recipe By     : Star Chefs http://starchefs.com/TOC.html
Posted to MC-Recipe Digest V1 #219
Date: Tue, 17 Sep 1996 17:48:59 -0400
From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way
of kmeade@ids2.idsonline.com (The Meades))
NOTES :  FROM "THE SPLENDID TABLE: RECIPES FROM EMILIA-ROMAGNA, THE
HEARTLAND OF NORTHERN ITALIAN FOOD," by Lynne Rossetto Kasper, published by
William Morrow, 1992. Copyright 1992 Lynne Rossetto Kasper.
In the Emilia-Romagna region of northern Italy this dresses an  antipasto
salad of tart greens, fresh herbs and a pine nuts, all topped  with long
furls of Parmigiano-Reggiano cheese and Prosciutto di  Parma. You could use
it this way, or over steamed little new     potatoes, tossed with arugula,
fresh basil, and red onion. If meat is  desired, add thin slices of rare
roast lamb and you've a wonderful  supper. The dressing is excellent over
sauteed scallops or shrimps.  Or just spoon it over a mixed salad of curly
endive and other  assertive greens like the organic salad mixes so popular
now. It will  overwhelm very delicate ones. Remember if dressing is too
acid,  simply simmer a little longer.

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