I learned this method of cooking garlic while working in a fabulous Michelin-star rated Ligurian restaurant called Locanda Miranda. I would start each day in the restaurant with a cup of espresso and a large pile of garlic bulbs, that I worked on with the grandmother of this family-run restaurant and inn. Together, the grandmother and I separated all the cloves and removed their peels. This was a painstaking task that consumed the first 30 minutes of my day in the kitchen.
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