This method for making a garlic purée was the most important cooking technique I learned while working in Italy.
I learned this method of cooking garlic while working in a fabulous Michelin-star-rated Ligurian restaurant called Locanda Miranda.
I began each day in the kitchen with a cup of espresso and a large pile of garlic bulbs. Sitting opposite the grandmother of this family-run restaurant and inn and working together, we separated the cloves from the dozen or so heads on the table, then carefully removed their peel. It was a painstaking task that consumed my first 30 minutes in the
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