Friday, December 15, 2023
HomeSpanish FoodMY KITCHEN IN SPAIN: GARLIC: LESS IS MORE

MY KITCHEN IN SPAIN: GARLIC: LESS IS MORE


 

Only some cloves of garlic to taste a easy oil sauce.

Two huge wild-caught sole (every nearly a pound and a half) referred to as for a extremely easy preparation. I roasted them entire and served the fish with a refrito de ajo, olive oil with garlic. 

“Refrito” means “refried,” however the preparation just isn’t truly refried. It’s extra of a value-added method—a few cloves of sliced garlic infuse the oil with delicate taste.  Somewhat goes a good distance. The golden garlic chips are a bonus. Add parsley or vinegar or pimentón when you like. However a refrito is, mainly, simply garlic and oil. 

I wanted solely two or three cloves of garlic for the refrito. In three heads of garlic, I discovered not a single clove that was usable! They have been shrivelled, discolored or hardened and, in a single case, truly moldy.  

The entire garlic, each purple and white varieties, was lately bought. I’m guessing that someplace on the provision chain, the garlic had been saved in storage too lengthy or subjected to warmth and light-weight. Within the pure cycle, by late winter, correctly saved garlic will start to germinate, displaying a sliver of a inexperienced sprout within the heart of the cloves. It’s nonetheless completely usable. However these exemplars have been long gone sprouting. 

Choice: take away germ in garlic.

Some cooks advocate eradicating the germ, because it, supposedly, is barely bitter. Different cooks sniff on the thought. A Spanish campesino suggested me to at all times take away the germ if the garlic is for use uncooked, as in gazpacho, para que no se repite, in order that it doesn’t “repeat,” in different phrases, so that you don’t burp up garlic fumes for the remainder of the day.  

Learn how to use refrito? Spoon it, nonetheless heat, over grilled, baked or poached fish and shellfish. Unfold it on steak or lamb chops, with or with out the addition of some purple pepper flakes. Add chopped parsley to the refrito and serve with boiled or baked potatoes. Ladle the oil over greens—it´s particularly good with artichokes, broccoli, cabbage, cauliflower, brussels sprouts, spinach, chard, inexperienced beans. Add diced serrano or ibérico ham to the garlic oil and toss it with cooked artichoke hearts. Add a spoonful of vinegar to the oil and drizzle it over lentils or different legumes. Slather it on wedge salad. Gown cooked rice with it. Toss it with sizzling, cooked pasta.

Cooked artichoke hearts dressed with refrito de ajo to which diced serrano ham has been added. 

Vibrant broccoli is dressed with garlic oil, completed with flaky salt.

Add chopped parsley or different recent herbs to the garlic oil. Spoon it over boiled or baked potatoes.

Garlic oil with ham is the topping for cut up pea soup. The garlic oil is the proper final contact for legumes of any kind. 

Roasted sole completed with garlic oil and parsley. Minimalist. (Photograph by Sharman Haley.)

Garlic Oil

Refrito de Ajo

Use sufficient oil in order that the garlic floats within the oil. Reasonable the temperature so the garlic doesn’t brown too quick. The garlic-infused oil could be strained and saved for an additional use—home made mayonnaise, salad dressing, fried potatoes.

Don’t salt the garlic oil, because the salt received’t dissolve within the oil. However, you’ll want to sprinkle salt over the meals after including the garlic oil. 

3-4 cloves garlic

½ cup additional virgin olive oil

Coarse or flaky salt, to serve

Non-compulsory additions

1 tablespoon Sherry vinegar

1 tablespoon finely chopped parsley or different recent herbs

1 teaspoon pimentón de la Vera (smoked paprika)

2 tablespoons diced serrano ham

Pink pepper flakes or a small purple chile

Peel the cloves of garlic. Take away inexperienced germ within the heart of the cloves, if desired. Slice the garlic crosswise, about 1/8-inch thick. 

Take away garlic and oil from the warmth when garlic turns golden. The garlic will proceed to prepare dinner within the sizzling oil.

Warmth the oil on medium-high in a small skillet. Add the sliced garlic and let it turn out to be golden. Take away the skillet from the warmth. Add non-compulsory additions to the new oil. Instantly pour oil and garlic right into a heat-proof bowl. 

Serve the garlic oil sizzling or room temperature. Spoon it over the ready meals and sprinkle with salt to style. 

Variations on garlic-olive oil sauces:

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