Garlic confit

16 Apr

This is a garlic staple from the kitchen of John Lanzafame as published in Pizza modo mio. This garlic oil can be added to pizza bases, pasta sauces or anything that requires a rich, homemade garlic oil.

200g garlic cloves (about 30), peeled
6 flat-leaf parsley leaves
150 ml olive oil

Preheat oven to 120oC. Put the garlic, parsley and oil in a small ovenproof dish and bake for 2 hours, making sure the garlic does not colour.
Remove from the oven, cool, then store in a 250 ml capacity sterlised jar, seal and refrigerate for up to 3 months.

*Hot tip
To prevent the garlic from colouring or burning, ensure that the cloves are fully submerged in oil. Remove from the oven if they start to colour.

1 Comment

Posted by on April 16, 2011 in Food



One response to “Garlic confit

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: