Agliata verde monferrina is a typical appetizer of Piedmont, originating in the hilly areas of Monferrato. The basic recipe calls for parsley, basil, celery, cheese and, of course, plenty of garlic. The origin of the recipe is lost in the mists of time but, according to some sources, dates back to the Middle Ages. The simplicity of the ingredients tells of the peasant origin of this sauce which, at that time, it seems was mainly used as a condiment or as a preservative.
Today, the green garlic sauce from Monferrato is mainly used as a tasty aperitif. The cream can be presented on the table spread on crunchy croutons or collected in small cups and enjoyed with breadsticks. But it is also an excellent condiment for pasta or an original sauce to accompany freshwater fish.
The original recipe called for the use of garlic crushed in a mortar, to which other herbs were added from time to time. Over the years, the original recipe has been reworked and enriched with cheese, which makes it a little more robust but certainly more appetizing. The cheeses used are toma or robiola, two fresh cheeses both, of course, of Piedmontese origin.
