Roasted Garlic

By Maverick19

Recipe courtesy of Alex Guarnaschelli

Ingredients

• 4 medium heads garlic (about 12 oz total), halved crosswise
• 1/4 cup extra virgin olive oil
• flaky sea salt (Maldon)
• 1 Tbsp canola oil
• splash of red wine vinegar

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. Prepare the garlic: Arrange the 4 bottom halves of the garlic heads in a single layer on a sheet of aluminum foil large enough to fold back over the garlic. Drizzle with the olive oil and sprinkle with salt. Top with the other halves so it looks like 4 heads of garlic that have been split and reassembled. Fold the foil back over the garlic and crimp the edges to seal it.
3. Roast the garlic: Put the foil package into the oven and cook until the garlic is tender when pierced with the tip of a knife, about 1 hour. Remove from the oven, carefully open the foil, and allow the garlic to cool slightly.
Step 4 is optional
4. Pan-fry the garlic: Use a small spoon to scoop out the garlic cloves; discard the papery casing. Heat a large skillet over low heat. Add the canola oil. When the oil begins to make waves when you tilt the pan but isn't yet smoking, remove the pan from the heat and sprinkle the cloves over the oil in a single layer. Return the pan to the heat and cook over low heat, turning the cloves so that they don't become overly brown. you want a crisp exterior, light to golden brown; this should take 1-2 minutes. Remove cloves as they become light brown. The smaller ones will cook more quickly. Season immediately with salt and a splash of red wine vinegar, and serve,