Confit of garlic.
I cook this once in a while, preferably with some organic garlic, and keep it in the fridge, as a hidden gem I add to any meat or vegetables stew… or just crushed on a slice of bread with a pinch of salt and a drop of balsamic vinegar…
Confit garlic is slow-cooked in flavoured olive oil, rosemary, pepper, chilli flakes…
Tu le cuisines dans l’huile d’olive à feu très doux c’est tout ?
Mmmm I’ve been wanting to try this!!!! Love love love garlic in all its forms 😋