1.   Both versions use a gremolata, a refreshing mixture of chopped parsley, chopped garlic and finely grated lemon zest.

2.   Add mushrooms, shallots and chopped garlic.

3.   Chop garlic coarsely, sprinkle with salt and mash with side of knife blade.

4.   Chop garlic.

5.   Chop the garlic, rinse the capers and combine the garlic, capers, anchovy paste and hot pepper flakes.

6.   Chop garlic very fine.

7.   Cut in half and then toss with the greens, a little lemon juice, some extra virgin olive oil, diced shallots and chopped fresh garlic.

8.   Dice the onion and chop garlic and set aside.

9.   Finely chop garlic.

10.   Finely chop the cilantro leaves, and peel and finely chop the garlic.