Simple flavours that pack a punch

The golden-brown surface encases an almost ethereal flavour under it.

There’s something about baked garlic that makes it such a treat to eat. I mean it, just a drizzle of olive oil, a sprinkle of salt and some time in the oven and this otherwise pungent bulb changes from being sharp and spicy to mellow and warm. It is almost as if a young teen has transformed into and elegant lady.
I’d only seen the baked garlic on a food show on the telly where they were showcasing Italian cuisine. I had the first bite of this at an Italian restaurant here in Chennai, one tiny nibble of this and I was kicking myself for not having made this earlier. Really, for someone who loves garlic and Italian cuisine it seemed like a shame. Well almost. Okay and now before my keyboard gets all sticky wink I’m going to tell you how to make this wonderous thing of beauty. You haven’t lived it you haven’t eaten this. And you can take my word on that.
Baked garlic
2 whole bulbs of garlic, washed and patted dray
Olive oil
Pierce the surface of the garlic bulb with a fork all over. Drizzle some olive oil and sprinkle some salt on this. Bake in a pre-heated oven for 20-25 minutes at 180 degrees Celsius, until the surface has turned golden brown and the flesh has become soft to touch. Serve immediately.
  • You can serve the garlic as an accompaniment to a larger meal.
  • Sprinkle some dried basil or oregano on it and you’ll have a nice, subtly flavoured side dish.

If you find that removing the skin of the garlic is annoying between mouthfuls, then squeeze out the flesh from the entire bulb. Transfer into a small bowl, drizzle with some more olive oil and serve as a dip. 


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