هذه تقنية عبقرية تقوم فيها بطهي الثوم ببطء في الزيت والأعشاب. استخدمها لتحضير خبز التوست المحمص بالثوم من مارتا مع الطماطم ، والسباغيتي ال Vongole ، والخرشوف المحشو بالكابر والكورنش.
This is a brilliant technique where garlic is slowly cooked in oil and herbs. Use it to prepare Marthas garlic toast with tomatoes, Vongole spaghetti, and stuffed artichokes with capers and cornish. Source: Martha Stewart Living, September 2018. Total time: 2 hours and 20 minutes. Prep time: 5 minutes. Makes about 1/2 cup mashed. Ingredients: 3 large heads or 4 small garlic, 6 sprigs of thyme, extra-virgin olive oil. Directions: 1. Preheat the oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place the garlic, cut side down, in a 6-cup baking dish. Add enough oil and thyme to just cover (about 2 cups). Cover with foil and bake until the garlic is tender, 1 to 1 1/4 hours. Let it cool completely, then transfer to an airtight container and refrigerate for up to 2 weeks. (The oil may separate after a day or two and should be refrigerated separately.)
27.04.2023 @ 15:20
This is a brilliant technique where garlic is slowly cooked in oil and herbs. Use it to prepare Marthas garlic toast with tomatoes, Vongole spaghetti, and stuffed artichokes with capers and cornish. Source: Martha Stewart Living, September 2018. Total time: 2 hours and 20 minutes. Prep time: 5 minutes. Makes about 1/2 cup mashed. Ingredients: 3 large heads or 4 small garlic, 6 sprigs of thyme, extra-virgin olive oil. Directions: 1. Preheat the oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place the garlic, cut side down, in a 6-cup baking dish. Add enough oil and thyme to just cover (about 2 cups). Cover with foil and bake until the garlic is tender, 1 to 1 1/4 hours. Let it cool completely, then transfer to an airtight container and refrigerate for up to 2 weeks. (The oil may separate after a day or two and should be refrigerated separately.)