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When you dip a breadstick into it (go all out and make homemade), the marinara and creamy seafood mix into a lovely pink sauce. Recipe: CD Kitchen bhofack2 / istockphoto
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But in the traditional restaurants -especially in sea food restaurants- they are served with a special fries sauce which includes tomatoes, parsley, lemon, garlic and olive oil. [30] Also this special fries sauce is used with a mixture of vegetable fries which includes potatoes, aubergine, green pepper and zucchini.
The sauce is traditionally made with a mortar and pestle. Garlic is crushed in a mortar and pestle and emulsified with salt and olive oil. Today, aioli is often made in a food processor or blender, but some traditionalists object that this does not give the same result. [6]
There are many variations; a common one contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. [1] There is also a popular variation in Lebanon where mint is added; [ 2 ] it is called zeit wa toum ( ' oil and garlic ' ).
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Garlic bread may have originated after Italian immigrants started to use butter as a substitute for olive oil, which was uncommon in the United States in the first half of the 20th century. Garlic bread stems from bruschetta, [4] [5] which appeared in Italy around the 15th century, and can be traced back to ancient Rome. [6]
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