This is a recipe from Mario Batali's cookbook, "Italian Grill." He shared it exclusively with Martha Stewart Living Radio, Sirius 112.



Ingredient Checklist


Instructions Checklist
  • 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.)


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

Reviews (1)

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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.