Garlic Confit – Leite’s Culinaria

The hardest part of making this garlic confit was separating and peeling the garlic and figuring out what constituted “too small.” I just went ahead and threw in all the cloves. It turns out that “too thin” might be the better descriptor, but I’m not sure.

I liked all the cloves. That is, I ate one of the ones that might have been too small, and it was fine. I threw some too thin and some too small into the pasta sauce on the stove and it was all just fine. They melted into the sauce and gave it a smooth garlic flavor.

It was difficult to keep at a simmer, but I’d just use a deeper, rather than wider, pot next time.