COOKING TIP VII, roasting garlic
En español
Raw garlic can be somewhat fierce. By roasting it the spiciness (spicy like ginger, not like chilis) gets replaced with sweetness. It makes for a great addition in salad dressings, pestos, sauces, and fancy butters. My favorite is smeared on toast with a drizzle of olive oil and salt. It’s simple. And simplicity always wins.
Take the head of garlic and cut off the top 1/4 inch (like above). Place head on a piece of aluminum foil, drizzle with olive oil and season with salt. Wrap and place in 350°F or 175°C oven for 1 hour until aromatic. Remove and pop out cloves. Store in refrigerator.
