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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
The less you cook garlic the more aggressive the flavour. The longer you cook it, the mellower it will be. For a more punchy purée, therefore, cook the garlic in the milk for only 10 minutes. At Morito we also serve this purée with lamb’s kidneys or slivers of salted anchovy and a Morito roll or two.