Roasted garlic
Sweet, mellow roasted garlic cloves, a milder and less burn-prone alternative to raw minced garlic.
- Salt
- low
- Fat
- low
- Sweetness
- moderate
- Acidity
- low
- Heat
- none
- Moisture
- low
- Umami
- moderate
- Cooking requirement
- pre cooked recommended
Preparation
Whole heads roasted until soft and caramelised, then squeezed from the skin and spread or scattered as whole cloves
Used sparingly, either spread thinly as a base layer or scattered as a few whole cloves
Applied before baking.
Cautions
- raw garlic used in its place is significantly sharper and can burn/blacken during a long bake
Pairs well with
- Fresh arugula (rocket)
Adds textural contrast against Roasted garlic. Best added fresh after baking, for brightness against Roasted garlic.
- Pepperoni
Adds textural contrast against Roasted garlic.
- Soppressata
Adds textural contrast against Roasted garlic.
- Guanciale
Adds textural contrast against Roasted garlic.
- Cooked bacon
Adds textural contrast against Roasted garlic.
- Onion
Adds textural contrast against Roasted garlic.