If you are a garlic lover like me, you will love this recipe. In addition, it is very simple, anyone can prepare it and the roasted garlic will give your dishes a spectacular touch.

You can use it to make hummus, alioli, mashed potatoes and many other recipes, but it’s also delicious spread on a piece of warm bread and the oil can be used to add a light touch of garlic when cooking or when preparing salads.

Ingredientes

Scale

  • 3 cabezas de ajo
  • 1 cucharada de aceite de oliva virgen extra
  • Sal al gusto, opcional

Instructions

  1. Preheat oven to 200ºC (400ºF) and place a wire rack in the center of the oven. You can roast as many heads of garlic as you like, but I roasted 3.
  2. Make a cut in the tops of the heads of garlic about 0.5 cm wide. thickness (1/4 inch) so that you can see the garlic inside. Discard the remaining part.
  3. Add a splash of extra virgin olive oil. I added 1 teaspoon of oil to each head of garlic.
  4. Add salt to taste. This step is optional, but it’s tastier with salt.
  5. Wrap the garlic in foil.
  6. Roast the garlic in the oven for 45-60 minutes. After 45 minutes, check the garlic so it doesn’t burn. They’ll be done when the center is tender, but I like to bake them until golden brown for that rich caramelized flavor. Check them out every 10 minutes or so. In my case, the garlic was ready in about 60 minutes, but it depends on each oven and the type of garlic you use (baking time can vary depending on the size, variety and age of the garlic).
  7. Let the garlic cool down a bit so you don’t burn your fingers. Use your hands or a fork to remove them from the skin and put them in a glass jar.
  8. Cover with extra virgin olive oil and keep the jar in the fridge for about 2 weeks. You can eat them spread on bread, use them to make sauces, dressings or salads and the oil is ideal for cooking any dish or for salads if you want to add a touch of garlic.

Notes

  • You can Remove part of the skin from the heads of garlic or bake them as they are. I have tried both methods and the result is the same.
  • If you prefer to peel them, use your fingers to remove the outer layers, but keep in mind that garlic has They have to be connected or attached to each other, so don’t go overboard removing the skin.
  • If you don’t want to use aluminum foil, you can separate the garlic from the head and place them unpeeled on a baking tray. Add oil and salt to taste and bake for 20-30 minutes or until tender and golden brown.
  • You can use any type of oil you like, but olive oil Extra virgin olive oil is my favourite.
  • It is not essential to keep the garlic in oil, but it lasts much longer that way.
  • If you want you can also add a little ground black pepper to taste.
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