Instead of sautéing the garlic in an aglio e olio, I figured why not just use a garlic confit?
Three heads of garlic and a single shallot to add some extra allium sweetness to the milder garlic flavours of the confit. Blitzed with a bit of water to hold the emulsion, it’s ready to roll with some hot pasta.
Made an Aleppo dust and a Reggiano powder, along with fresh parsley oil.
Holy cow! One of the nicest aglio e olios I’ve ever tasted.
(N.B. 3 heads of garlic, a shallot in three quarters of a cup to one cup of olive oil, neutral oil or a blend.)
1 Comment
nice work, king