Slow Food Columbus Blog

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It doesn’t get much simpler, or much better, than this. Preheat the oven to 400°. Peel away the extra skin on a head of garlic (or five or six) and lop off the top quarter-inch or so to expose the insides of the cloves. Drizzle olive oil over the tops of the cloves and try to get it down into the head. Put in a small receptacle and cover. (They make very inexpensive covered terra cotta garlic-roasting dishes just for this, which are great; muffin tins work too, if you put some aluminum foil over the garlic.) Put in the oven and bake for 35 minutes or so, until the cloves are soft, aromatic, nutty, and delicious. Allow to cool before devouring.

To serve… well, I just eat them, one clove at a time. You can put them on bread, purée them into soup, drop a few into olive oil to add some depth, etc., etc. — let your imagination run wild.

People who say they don’t like garlic often don’t like raw garlic, or green garlic. If you don’t like garlic cooked this way, well, you genuinely do not like garlic.


Written by Bear

April 25, 2008 at 7:01 pm

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