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Pan-roasted Garlic

From Italian Cooking and Living, June/July 2005

Smash the garlic clove with the flat side of a knife. Peel the papery skin off the garlic clove. (It should come off easily.) Remove the “soul,” or bitter green shoot, from the middle of the garlic if it is present. Saut the garlic in a large skillet over low heat with 1⁄2 cup of extra-virgin olive oil for about 30 minutes. Remove the cloves from the oil. Reserve the garlic-infused oil and use for salad dressings or to add flavor to sautes. Add the cloves themselves to stews, soups and salads. Preserve the pan-roasted garlic in the oil for up to two weeks in the refrigerator.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana