Jan 23, 2012
Garlic cloves slow poached in oil and infused with rosemary are transformed into delicate, tender morsels. A small amount will add instant sweet garlicky flavour to dishes, from sauces to marinades and this White Bean Dip.
About 1 cup extra virgin olive oil
1 head garlic
2 sprigs rosemary, washed and patted dry
Peel garlic cloves. Place in a very small saucepan. Pour in enough olive oil to immerse the garlic. Add rosemary sprigs. Heat gently over medium low heat. When oil is heated, reduce heat to very low and let garlic slowly cook until really soft and golden, about 1 hour. Remove garlic from oil. Add confit garlic to pastas, salads and sauces. Refrigerate olive oil and drizzle over bread, pastas, pizzas, soups, stews, salads, grilled meats, etc.,
Yield: 1 head garlic confit.