One of the main ingredients I cook with is garlic! No idea where this addiction comes from, probably my Mediterranean influence but you can easily find a ton of garlic cloves in my pantry. I have something for the smell and the taste… ok now you think I am crazy – but do you cook pesto without garlic? I do not think so… please, we do not judge weird people here!
In the meantime, are you aware of all the benefits from garlic? It boosts your immune system, gets the cholesterol level down, and the antioxidants property gives you better skin… AHAHAH, now you heard about the skin, I am sure you are more interested!
A garlic confit jar should be in every kitchen! It makes my life so much easier. The confit can be used in so many dishes, sauces and the must – a burrata salad … The confit reduces the strong taste of the garlic and it will preserve the garlic cloves longer.
Making the garlic confit is very easy and can be done in 3 easy steps, so let’s do it!
What do we need? All we need is love and:
– A jar
– 3 heads garlic (it depends on your jar size)
– 1 1/2 teaspoons of coarse salt
– 1 teaspoon of Provencal herbs or sprigs of thyme and rosemary
– Olive oil
Let’s do it!
Separate the garlic cloves and remove the skin.
+Tips: You could keep the skin on, but I found it easier to use when it is already off.
In a saucepan, place the garlic cloves, add the salt and herbs, then cover it with the olive oil. Cook it on low heat for 20 minutes or until all the cloves are soft.
+Tips: Make sure the oil is not boiling.
Put the cloves in the jar and cover it with the same flavor oil. Let it cool off and keep it in the fridge.
+ Tips: you can utilize the garlic-flavored oil in some preparations.
Et bon appétit!