Young, fresh garlic is in season and I bought some! I have separated the leaves, stems, membranes and cloves. I pureed the membranes in equivalent weight in olive oil and added this to my cacio e pepe dinner. Suffice to say it was a delight. I'm wondering what's your thoughts on what to do to the cloves to preserve it's flavor best or apply it in the best approach?
bon appetit
No comments:
Post a Comment