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
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.