So the other day I roasted a pig’s head, because that’s what you do when you need something new and exciting to cook.  The original recipe thought a garlic sauce would go very well.  I wasn’t so sure on this but when “Eh…let’s see what happens.”  Oh wow!  This sauce is pretty damn good with roast pig.

To prepare a Garlic Sauce

Translation:

Get six ounces of fresh, shelled walnuts, four ounces of fresh Milanese almonds and 6 parboiled garlic cloves or one and one half raw ones. Grind that in a mortar with four ounces of crustless bread soaked in a meat or fish broth that is not to salty. When that is done, put a quarter-ounce of ground ginger into it. The sauce being well ground, there is no need to strain it but only to moisten it with one of those broths. If the nuts are dry, set them to soak in cold water until they have softened and can be shelled. Into that sauce you can grind a little turnip or kohlrabi that has been well cooked – in a meat broth if it is a meat day.

(Scappi, pp. 267/Book II rcp: 257)

Ingredients:

1 C ground bread crumbs

1 C chopped walnuts

1 C sliced almonds

1/2 tsp ground ginger

1 C broth

1 1/2 cloves of garlic (or 4…doesn’t take too to much)

 

Redaction:

Take all the ingredients (yes there are more than 1 1/2 cloves of garlic…I like it a bit spicy).

Mix them together.

 

Add a touch of broth to moisten things up a bit.  Nobody wants it dry.

Add in the ginger.

 

The almost final product looks like this.

This is rough and messy and waaay to big.  So give this a grind and a bit more broth if needed.

This is wet and sloppy and soooo damn good on roasted pork.  Really try it.