Chef Luis Felipe Lavieri
Ingredients:
1 Garlic (whole)
Olive Oil
Utensils Needed
Fine mesh strainer
Aluminum Paper
Directions
Turn on the oven to 350F
Cut off the top 1/4 of a the garlic to expose the cloves.
Grab a sheet of aluminum paper large enough to wrap the Roasted garlic.
Place the garlic in the center of the aluminum paper and create a pouch.
Pour about 1 tbsp of olive oil on the garlic, soaking it a little.
Close the aluminum paper pouch and seal it so that steam does not get out
Important: Pace the pouch on a pan. This will catch any oil that might leak out
Place the pan into the oven for about 55 minutes. This will allow the garlic to slowly roast and turn tender.
Allow to cool and squeeze through the fine mesh strainer. This should catch all the peel.
Roasted garlic paste is amazing as a cooking ingredient. Substitute for garlic. Does not require any further cooking. Is quite awesome when mixed with mayonnaise for a roasted garlic mayo
Turn on the oven to 350F
Cut off the top 1/4 of a the garlic to expose the cloves.
Grab a sheet of aluminum paper large enough to wrap the Roasted garlic.
Place the garlic in the center of the aluminum paper and create a pouch.
Pour about 1 tbsp of olive oil on the garlic, soaking it a little.
Close the aluminum paper pouch and seal it so that steam does not get out
Important: Pace the pouch on a pan. This will catch any oil that might leak out
Place the pan into the oven for about 55 minutes. This will allow the garlic to slowly roast and turn tender.
Allow to cool and squeeze through the fine mesh strainer. This should catch all the peel.
Roasted garlic paste is amazing as a cooking ingredient. Substitute for garlic. Does not require any further cooking. Is quite awesome when mixed with mayonnaise for a roasted garlic mayo
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