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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



Cook's Notes

Roasted garlic is delicious, mild and almost sweet. Choose several large heads with big, plump cloves; smaller heads with small cloves are tedious to deal with. A very large head will yield 3 to 4 tablespoons roasted garlic puree. – Mario Batali

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How would you rate this recipe?
  • bearsforever
    14 MAY, 2008
    One of my favorite things to eat - roasted garlic on crusty bread. Just spear a cooked clove from the head and spread it on the bread. I cook mine in the microwave with some oil on top of the cut cloves, and you can cook it on the grill wrapped in foil. If you haven't eaten roasted garlic, you're missing out on a good thing. It tastes nothing like raw or fried garlic. However, it smells the same way on one's breath.

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