Posted By Mary Freeland on August 25, 2010

Ah the “Stinky Rose”, pungent yet hosting a world of wonder for the pallet as well as your health. Garlic, long revered as a tasty topping, key ingredient and even a booster of heart health, takes on an exciting new form in Arrostito all’aglio or “Roasted garlic”.

The beauty of roasting garlic is that it can be done any time of year, both indoors and out. It requires no special equipment, nor culinary expertise. With just a few small steps anyone can enjoy bruschetta coated in rich flavor, liven up a chicken or even get very adventurous and partake in olive oil gelato topped with sweet, caramelized garlic.

Arrostito all’aglio
Roasted Garlic

3-4 large bulbs of garlic (be sure to select bulbs with tight cloves, loose cloves tend to indicate older garlic)
3-4 6×6 inch squares of aluminum foil
1/4 cup room temperature water
Medium sized shallow bowl

Place water in bowl. Roll each bulb in the water until damp but not drenched. Place bulbs onto foil squares. Lift corners and bring together over the top of the garlic. Twist tightly to create a seal.

Outdoor Roasting:
Place each packet of garlic on the outer edges of your fire so as not to be directly over the heat, which can cause burning. Rotate garlic every 3-4 minutes over a 15-20 minute period. Remove from heat and allow to cool.

Indoor Roasting:
Preheat oven to 375 degrees. Place packets on a center rack. Bake for 15-20 minutes. Remove from oven and allow to cool.

Your garlic is roasted completely when the bulb gives upon gentle squeezing. Garlic can be stored, refrigerated, for up to two weeks.

Tip: pull cloves from bulb and press on the most narrow section. This will cause the meat of the garlic to extrude from the end of the clove, making it a ready spread or a workable base for a rub or soup.

Categories: Italian Recipes
Tags: Italian, Italian Recipes, Tuscan kitchen