I love garlic. I use a lot of it, not just in Italian-inspired dishes but also in recipes for Asian marinades, “rubs” for grilled meats and chicken, and as a flavor kick for cooked fresh vegetables and hearty soups.
But I wondered: Do cooks in Italy use a lot of garlic and use it in the same way that we do in America?
I did a little research on this much-loved cooking ingredient (at least here) and was surprised at what I found.
I learned that while garlic is used more prolifically in southern Italy (think robust tomato sauce dishes), it is used sparingly in northern Italy, where food preparation tends to be lighter and more delicate. In some points in Italian history, garlic was often referred to as “the poor man’s ingredient,” used to cover up inferior ingredients.
Garlic is still an important cooking component in Italy, but perhaps just used differently than in America. Apparently, garlic bread would be very hard to find there!
I would like to share a few things I have learned about cooking with garlic over the years and then a very short note about roasting garlic, which I did recently and loved it!
Cooking with Garlic
- Fresh garlic is always best. Look for “heads” that feel firm and not dry and papery. Avoid those bulbs that have spouting green shoots.
- If you are in a hurry or you are out of fresh garlic, minced jarred garlic is a good substitute. Find garlic that is prepared in olive oil. Goya is an excellent brand.
- Crushing garlic is easy. Just lay the cloves on a cutting board and smash them with the handle of a chef’s knife. Crushed garlic provides a more delicate flavor than minced garlic. If you are using whole cloves of crushed garlic, it is always best to remove them before service. I eat whole cloves (like in soup), but others may not.
- If you are sauteing whole garlic cloves in olive oil and only need the garlic, don’t discard the oil. It is wonderful for dressing fresh cooked vegetables or in a homemade salad dressing.
- And the cardinal garlic rule: never, ever burn garlic! The taste of burnt garlic is not good. In any dish. If browning in olive oil, aim for a light golden color.
- A garlic press is an unnecessary kitchen tool.
A short time ago, I found fresh, peeled garlic cloves in little pint containers at the farmers market. I passed them up for several weeks then decided that it might be easy to roast the cloves in olive oil and serve it with toasted baguette slices at Sunday dinner. I gave it a try.
Easy Roasted Garlic
Ingredients
- Whole peeled garlic cloves and lots of extra virgin olive oil.
Directions
- Place a large square of aluminum foil on the counter and place the peeled garlic cloves on top.
- Pour the olive oil over the garlic and fold the foil on 4 sides to make a rectangle. Make sure the little packet is secure. Place the pack in a small baking dish to catch any leaks.
- Bake in a 350-degree oven until the cloves are soft and golden. I left mine in for about 45 minutes but checked a couple of times to make sure they weren’t burning.
- When soft and “mushy” and cooled a little, place the roasted cloves in a small bowl and mash. I used a fork and it only took a minute or so. Place the garlic in a small ramekin and serve with toasted baguette slices brushed with olive oil.
- How easy is that?
What to do with the remaining oil from roasting?
- The oil can be used along with other ingredients to make salad dressings.
- Toss cooked green beans or snow peas with the oil after cooking.
- Drizzle the oil on a homemade pizza.
- If you are grilling steaks, brush a little garlic oil with chopped fresh herbs before cooking.
If you are a home cook who has shied away from cooking with garlic, I hope you will try making some roasted garlic—garlic that has been gently coaxed into sweetness. For me, the smell of garlic slowly cooking in olive oil evokes special memories of my home and the Italian restaurants we loved as a family.
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