There are many different varieties of garlic, especially among the regions of Italy – with varying flavor profiles. For example: While white and red garlic tends to feature stronger flavors, pink garlic is slightly more delicate. And there’s even a variety of black garlic, which is actually fermented white garlic. The most commonly used? Definitely white and pink.
We now know that garlic also has many beneficial properties for the body – so much so in fact that it can be defined as a natural antibiotic. Plus, it has antibacterial and purifying properties, especially when eaten raw!
But maybe you’re not the biggest garlic fan and you’d like to add it to your diet, but you can’t handle its intense flavor? Good news! We’ve got some ideas to tone the garlic flavor down, so you can get all the nutrition without the pungent taste.
Poached garlic
Each clove of garlic is crushed with the peel still on, blanched in water and removed.
How to peel garlic
First, peel the garlic clove and cut in half. Remove the inner green-hued bud, which is the most difficult part of the garlic to digest. When chopped, garlic is usually sautéed, which will definitely lead to a more intense flavor. You can also cut the garlic into thin strips and sauté them to garnish a dish, for example.
Garlic oil
The cloves or the head of the whole garlic are cut in half with the skin, poured into oil and brought to a temperature of 158°F for a few minutes so that the garlic flavor will infuse with the oil. Once cooled, filter the oil and store.
Garlic purée
An interesting – though less widespread – way of cooking garlic is garlic purée. Use it as a side dish for steamed meat or combine it with other recipes like mashed potatoes, sauces risottos, or soups for additional flavor. Garlic purée can be made in two ways: one has a more delicate, lighter taste, while the other is more intense.
Delicate garlic purée
Peel the garlic clove and remove the inner green bud. “Bleach” the garlic, dipping them in boiling milk (about 100 ml) and removing them 7-8 times for about 2 minutes to reduce the garlic’s intensity. Each time you immerse the garlic in the milk, you’ll need to change the milk. Once the garlic is properly bleached, blend it to form a smooth cream. To lighten the cream further, add a spoonful of cream.
Intense garlic purée
For a more intensely flavored garlic purée, roast the whole head of garlic – without cleaning it. Cut the top off, wrap it in aluminum foil and bake in the oven for 35 minutes at about 280°F. Once cooled, squeeze out the garlic pulp and add a little extra-virgin olive oil. Use the purée however you like – but we highly recommend spreading it directly onto bruschetta or crostini!
Recipe: Scallops alla puttanesca with Coconut Garlic Cream
Serves 4
Ingredients:
8 scallops
7 oz tomato sauce
2 oz black olives
1 oz capers
Salt and pepper
Extra-virgin olive oil
Thyme
Tarragon
1 clove of garlic
2 cups coconut milk
Method:
Blanch the garlic twice in water, starting with cold liquid each time.
The third time, you’ll blanch the garlic in coconut milk, letting the milk reduce by 3/4.
Remove the scallop flesh from the shells.
Heat the tomato sauce.
Blanch the scallops in a pan.
Place the sauce in the center of the dish, lay the scallops on top, and finish with fresh herbs, capers, olives, and the “delicate” version of garlic cream.