Garlic Confit with Olive Oil
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Recipe Intro From lennardy
Elevate your culinary repertoire with this Garlic Confit with Olive Oil recipe, inspired by the renowned two-Michelin-starred chef Alessandro Negrini from Milan, Italy. This simple yet sophisticated preparation transforms raw garlic into a creamy, flavorful ingredient that can enhance a variety of dishes. Perfect for spreading on bread, adding to sauces, or drizzling over vegetables, this confit will elevate your meals with its rich taste.
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Recipe Card
ingredients
- 6 garlic cloves
- Cold water, for blanching
- 1/4 cup olive oil
- 1/8 cup water, for blending
Method
Step 1
Place the garlic cloves in a pan filled with cold water.
Step 2
Bring the water to a boil and allow it to boil for 10 seconds.
Step 3
Strain the garlic and discard the water.
Step 4
Repeat this process 4-5 times until the garlic becomes soft and no longer has a strong raw flavor.
Step 5
Once the garlic is softened, transfer it to a blender.
Step 6
Add the olive oil and ⅛ cup of water to the blender.
Step 7
Blend the mixture until it reaches a smooth and creamy consistency. You can adjust the thickness by adding a little more water if desired.
Step 8
Transfer the garlic confit to a clean jar or container and store it in the refrigerator. It can be used immediately or kept for up to a week.