Roasted Garlic Puree

Unpeeled garlic, slow-cooked in extra virgin olive oil, duck fat, or pork fat, produces a soft-textured, sweet, and nutty-flavored puree that is excellent when spread on grilled or toasted bread. I serve it as an hors d'oeuvre or as an accompaniment to soups or mixed green salads.

One of the best uses for this “confit” was taught to me by Lazarou Lefteris of Piraeus, the first Greek chef to earn a Michelin star. He gently sautés the puree along with chopped onion as