Mario Batali's Roasted Garlic
This is a recipe from Mario Batali's cookbook, "Italian Grill." He shared it exclusively with Martha Stewart Living Radio, Sirius 112.
Source: Radio, May Spring 2008
- 1 very large garlic
To roast garlic, preheat the oven to 350 F. Slice off the top 1/3 inch or so of each garlic head, exposing the cloves. Wrap the garlic heads individually in foil and roast for about 1 hour, until the cloves are very soft. Let cool, still wrapped in the foil, then remove from the foil and squeeze out the soft garlic from the skins and put the fork in the bowl. Using a fork, mash the garlic to a puree. (The garlic puree can be covered and refrigerated for up to 1 day; bring to room temperature before using.)