The garlic cream is a very easy sauce to make; you will need very few ingredients. You can use it on toasted bread or to enhance any dish you want. With its delicate flavor, once you try it, you won’t let it go! Perfect to spread on crostini for appetizing aperitifs or to enrich pasta or risotto or to give an extra kick to meat, whether grilled or pan-fried! But now you just have 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 the 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 Pan
Preparation of Garlic Cream
Take a cutting board and a sharp knife, cut off the top of the garlic heads, but do not remove 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. On the parchment paper, place the garlic heads (with their skins) with the cut side up.
Season the garlic with oil, salt, pepper, and sage, then close the parcel by wrapping the aluminum foil and parchment paper together, and place the parcel in a baking pan.
Preheat the oven to 428°F (220°C) and once hot, bake and cook for 35 minutes. Then, let it cool completely inside the turned-off, closed oven (this will take about 2 hours).
Once the garlic is well cooled, open the parcel, take the garlic heads, and squeeze them to drop all the contents into a bowl. Then mash with a fork and mix with a spoon until forming a very smooth cream, and voilà, the garlic cream is ready to be enjoyed!
TIPS
You can use the GARLIC CREAM on toasted crostini, bread, crackers, to season and flavor grilled chicken or other meats.
You can add chili and use it for pasta.
You can add, once cooled, 3 finely chopped anchovy fillets in oil, and then use it on toasted bread and to enrich first courses!
You can pair it with sautéed mushrooms in a pan.
