Caramelized garlic produces a tremendous treat.
– From these confident, gentle cloves of garlic, a tremendous delicacy developed, the best pasta I’ve ever eaten. Went to the top of the pasta made at home, food supplier Mari Moilanen says Something tasty in his blog.
According to Moilanen, garlic carbonara is the nobility of pastas.
Winter is the onion season. Moilanen puts either soft-roasted garlic or caramelized onions in all dishes.
– If you have not tested garlic fungi, I recommend warming the oven and doing a little garlic peeling because of this paste.
Garlic icing
5 large garlic
1 liter of rapeseed oil
5-6 thyme aminooxes
1. Preheat oven to 120 degrees. Peel a clove of garlic and place it with thyme, for example in a cast iron skillet and pour over the oil so that the nails are covered. Cook for about 2 hours.
2. Transfer to glass jars and store in a cool place. Use with garlic pasta, with meat and fish or on top of crostini.
3. Strain off excess oil and use for cooking. Garlic can be stored for about two weeks.
Garlic carbonate
(For 4 people)
400 g of spaghetti
2 dl parmesan finely grated
Sauce:
1 dl confit garlic
1 dl confectioned garlic oil
2 yolks
½ lemon peel
2 tablespoons lemon juice
1 teaspoon honey
½ teaspoon of salt
½ teaspoon black pepper
Country bread crumb:
2 tablespoons confit garlic cooking oil
2 dl dry country bread grated
1 tablespoon chopped thyme
½ lemon peel
½ teaspoon of finger salt
black pepper
Roasted tomato:
250 g of cherry tomatoes
1 teaspoon olive oil
1 teaspoon of finger salt
black pepper
1. Prepare the sauce. Measure all the ingredients into a tall, narrow bowl. Quickly squeeze the sauce with a stick blender into a smooth sauce.
2. Halve the cherry tomatoes, season with olive oil, finger salt and pepper and roast in the oven at 200 degrees for about 5 minutes.
3. Prepare country bread crumbs by frying grated country bread in garlic oil until crisp and golden brown. Season with thyme, lemon zest, finger salt and black pepper.
4. Cook the spaghetti al dente. Grate the parmesan into a fine grater. Drain the spaghetti and mix in the gravy and grated parmesan. Serve with country bread crumbs and toasted cherry tomatoes.
Tip!
If you can’t get away with peeling the garlic cloves, you can straighten it by splitting a couple of three garlic, sprinkling olive oil on the cutting surfaces of the halves and cooking the halves in the oven under foil until succulent soft. Then just squeeze your nails out and use this paste.