First gather the ingredients:
2 whole bulbs garlic with tops cut off
1 tin whole anchovies in olive oil
Dried Parsley
Black Pepper
Mixed Herbs
Olive Oil
Method
1. Cut tops off garlic bulbs but do check for signs of weevils at the bottom. Put into a baking tray, drizzle olive oil on top and I just had to add black pepper because I love black pepper.
2. Roast in slow oven for 40 minutes.
3. In the meantime, open the tin of anchovies.
4. Snip them into little pieces with a pair of scissors. Snip them in the tin so that you don't lose a single drop of the precious olive oil.
4. Snip them into little pieces with a pair of scissors. Snip them in the tin so that you don't lose a single drop of the precious olive oil.
4. Tip them into a clean dry glass jar, add parsley, mixed herbs, & more black pepper. Do not add salt as anchovies are extremely salty.
5. At the end of 40 mins (approx), the garlic should be soft, squidgy and will just slide and ooze out of their skins at the slightest pressure.
8. Discard skins
9. Look at this heap of sweet, ploppy, smoky garlic.....
10. Roughly mash the garlic, leaving some of the smaller pieces whole.
10. Tip all the garlic into the glass jar. Add a few tablespoons extra virgin olive oil. Stir gently to combine all ingredients.
11. Label and store!
The ingredients complement each other beautifully. I can't wait to serve this with little toasted pita triangles and small vegetable crudites. Roll on Friday! Add some chilli flakes and it will be gorgeous with pasta as well.
3 comments:
Roasting garlics is great because not only are they softer and easier to mash but you maintain all the flavor whilst toning down the smell, hence avoiding garlic breath haha.
Spot on, and you can eat as much as you can/want, without fear of being a temporary social outcast!E.
WOw.. this is another interesting mix. Will let Bunny see this..hehehee
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