Chef Gianluca Deiana Abis: Aglio in Camicia/ Oil Poached Garlic Puree
Prep. time: 10 minutes
Cook Time: 10 minutes
Difficulty: 1 out of 5
Extra virgin olive oil
Detach the individual segments from the head of garlic. Keep them with their shirt (peel). Put them to hot oil in a saucepan for about 5-6 minutes, until lightly brown. Slightly pressed with the palm of the hand or with the surface of the knife, so as not to let the juice and essential oils completely come out. The result? A really delicate flavor. Its presence will be barely perceptible. Excellent method for sauces or delicate fish. I like to add Oil poached garlic in my meatballs. Next let garlic cool down and smash it with a fork until creamy consistency has developed, gradually adding salt. The garlic cream elongated with extra virgin olive oil and a pinch of salt will be excellent to accompany fish and meats or if you like
it spread on canapés, croutons, creckers or toasted bread. Chef tips:
Garlic cooked in this way is absolutely digestible. Indispensable once a week for hypertensive individuals, that is, who suffer from very high blood pressure. Garlic has the immediate power to lower high blood pressure right from the first digestion. Lower your cholesterol. Attention to those who already have low blood pressure, the abuse of this food leaves a trail of tiredness.