I challenge you to try the blanched garlic in oil and the roasted garlic cream, which you can make in no time and store in glass jars. These are two preparations that should always be in your pantry because they are healthy and pair well with any dish, from appetizers to meats and fish. Lemon baked trout or clay pot roast beef.
Thanks to the powerful action of Allicin contained in garlic, which has antibacterial properties, it is recommended to eat this bulb raw if you don’t have issues with side effects, as high-temperature cooking causes it to lose some of its properties.
In the two recipes, blanched garlic in oil and roasted garlic cream I propose to you, the blanched garlic in oil only boils for 3 minutes and is pleasant in every way, crunchy and sweet. Meanwhile, the exquisite roasted garlic cream baked in the oven retains a bit less of this magnificent bulb’s properties, but it will be a very appreciated sauce to accompany your dishes.
- Cuisine: Italian
Steps
BLANCHED COOKED GARLIC
INGREDIENTS:
Whole cloves of red garlic
2 cups of White vinegar
2 cups of White wine
1 tablespoon of Fine salt
1 tablespoon of Sugar
Sunflower or olive oil
Oregano, chili pepper to taste
Previously sterilized glass jars.
PREPARATION:
In a saucepan, put the vinegar, the wine,
the salt, the sugar, and bring to a boil.
Throw in the peeled garlic heads.
Boil for about 3 minutes, then drain the blanched cooked garlic and
place it hot in the glass jars.
Add oregano and chili pepper to taste, fill with
the oil and close the jar. Shake the jar to
mix the spices with the cooked garlic and store in the refrigerator.
ROASTED GARLIC CREAM IN THE OVEN
INGREDIENTS:
Whole garlic heads
Olive oil
Oregano
PREPARATION:
Cut the garlic heads in half, widthwise,
and place them on a baking sheet lined with parchment paper.
Drizzle with oil, sprinkle with oregano, and cover all
with another sheet of parchment paper.
Place in a preheated oven at 392°F for about 40 minutes.
Once cooked, place the garlic heads in a potato masher and squeeze
well to extract the garlic cream.
Add olive oil and blend the cream until it becomes smooth
and creamy.
Store the roasted garlic cream in the refrigerator, sealed in a glass jar.
