Sunday, September 24, 2017

gjelina | garlic confit

If you love garlic this recipe is for you. Also, if for any reason you find that raw garlic is to strong for you then you have to try garlic confit. It's good for toast, pastas, pizzas, hummus, veggies, everything. Plus, while it baths in olive oil in the oven you will experience the most amazing smell, like the one from best restaurants. Trust me, this garlic confit is a must. 
Sourdough bread slices and this.. my fave and very addictive!

Gjelina Restaurant Cookbook | Garlic Confit

2 cups (480 ml) extra-virgin olive oil, plus more as needed
8 heads garlic, cloves separated and peeled
12 fresh thyme sprigs
3 bay leaves, bruised
Preheat the oven to 180°C

In a medium baking dish, combine the olive oil, garlic, thyme, and bay leaves. The garlic should be completely covered by about 2.5 cm of oil. Bake until the garlic cloves are soft, fragrant, and lightly browned but still hold their shape, 45 minutes to 1 hour. Remove from the oven and let cool to room temperature.
Store in an airtight container in the refrigerator for up to 2 months, completely covered with olive oil to prevent air from reaching them.