The garlic cream is a very easy sauce to make, requiring very few ingredients. You can use it on toasted bread or to enhance any dish you’d like. With its delicate flavor, once you try it, you won’t want to stop using it! Perfect for spreading on crostini for tasty appetizers or to enrich pasta, risotto, or give an extra kick to meat, whether grilled or pan-seared! Now it’s time to try the garlic cream recipe!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 1 bowl
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Garlic Cream
- 3 heads red garlic
- 2 tablespoons extra virgin olive oil
- 1 pinch fine salt
- 2 teaspoons sage (dried)
- 1 pinch black pepper (freshly ground)
Useful Tools
- Cutting Board
- Knife
- Parchment Paper
- Aluminum Foil
- Spoon
- Baking Tray
Preparation of Garlic Cream
Take a cutting board and a sharp knife, cut off the top part of the garlic heads, but not too much, just enough to expose the cloves.
Place a piece of aluminum foil on the work surface and on top of it place the parchment paper. Place the garlic heads (with the peel on) on the parchment paper with the cut side facing up.
Season the garlic with oil, salt, pepper, and sage. Close the package by wrapping the aluminum foil and parchment paper together, sealing the package which you will place in a baking tray.
Heat the oven to 428°F and once hot, bake and cook for 35 minutes. After that, let it cool completely inside the turned-off and closed oven (it will take about 2 hours).
Once the garlic is well cooled, open the package, take the garlic heads, and squeeze them to release all the contents into a bowl. Mash with a fork and mix with a spoon until a very smooth cream is formed and voilà, the garlic cream is ready to be enjoyed!
ADVICE
You can use the GARLIC CREAM on toasted crostini, bread, or crackers, to season and flavor grilled chicken or other meat.
You can add chili pepper and use it for pasta.
Once cooled, you can add 3 finely chopped anchovies in oil, then use it on toasted bread or to enrich first courses!
You can also pair it with mushrooms sautéed in a pan.
