Instructions:
Garlic:
Chef’s tip: I recommend preparing more garlic at once! You only need a few cloves for the recipe, but the rest can be stored in oil, in a resealable glass it can last for weeks, garlic prepared this way is much easier to digest.
- Peel the garlic is cloves and roast in a small pot with oil at medium to higher temperature, roast slowly. The point is that the garlic turns golden, softens. It should take you about 10 minutes.
- Let the confit garlic cool in the oil and either use it straight away or store it for later use.