Sunday, July 24, 2005

Garlic in oil

300gr fresh peeled garlic, 2 rosemary branches, 500ml water, 2 tbsp salt, 1 tsp sugar, 150ml white wine vinegar, 24 ground black pepper grains, 500ml olive oil

Clean the garlic one by one. Wash the rosemary branches and let it dry completely. Boil water with salt, sugar and vinegar. Cook the garlic for 5-10 minutes. Drain and dry on kitchen paper. Put the garlic into sterilized jars with the ground pepper and rosemary.
Cover with oil and close the jars storing them in a dark and cool place for at least 2/3 weeks before eating. Store in the fridge or in a cool place after opening. Garlic can be used into salads, like an appetizer, with cold or hot meat dishes. You can also use the oil to flavour other dishes.

from the book "Ricette per il Corpo e per l'Anima" by Eve Landis


Post a Comment

<< Home