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These are great sprinkled over anything that needs a sharp garlicky hit. Or you can nibble them straight, but just make sure anybody who is going to be near you for the next 24 hours eats some, too.
Use your Italian garlic slicer to make then slices (or peel garlic cloves and cut them into very thin slices with a sharp knife). In a small pan, heat enough olive oil to cover the bottom until it's very hot, but not smoking. Add the garlic and stir to separate the slices (you can try to flip them over, but it's a pain and not absolutely necessary). When they start to turn brown, remove immediately with a slotted spoon and drain on a paper towel (newspaper also works for draining greasy fried food). Use right away or store tightly covered in the refrigerator for a few days.