Garlic Braised in Olive Oil
Instructions:
This is my favorite way to soften garlic for use in sauces
or to serve as a vegetable. Especially when you begin with
peeled garlic, it’s incredibly easy. Just keep the heat low
and take your time. The oil, too, can be used in sauces or
for sautéing.
Other vegetables you can use: shallots (use about half
as many since they’re bigger).
1/2 cup good extra virgin olive oil
40 or more cloves garlic, peeled
Salt
MAKES: 40 or more cloves
TIME: 45 minutes or less
- Put the oil in a skillet large enough to fit the garlic in one layer, over medium-lowheat.When hot, add the garlic. Sprinkle with salt. Adjust the heat so the garlic just sizzles.
- Cook, turning occasionally so the garlic browns evenly, until it gradually turns golden, then begins to brown. The garlic is done when perfectly tender; it should take 15 to 20 minutes. Store, refrigerated, in the oil and use within a few days. Garlic Braised in Oil and Vinegar.
- Add 1/4 cup balsamic, sherry, or other full-flavored vinegar with the garlic. Proceed with the recipe. When the vinegar is no longer visible in the skillet (it evaporates and is absorbed by the garlic), it’s done.