Description
Classic confit is a piece of pork, goose or duck meat or Turkey meat cooked in its own juice. Produced juice is the basis for long-term storage is kept in a pot. Basically, confit is one of the oldest forms of preservation. I want to call your attention to the garlic confit is aromantic, and sweetish to the taste of the garlic, which you can enjoy a plate of antipasto.
Ingredients
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Garlic
6 piece
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Olive oil
200 g
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Fennel
1 Tbsp
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Thyme
2 Tbsp
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Sugar
-
Salt
-
Black pepper
Cooking
Cut away the top part of the head of garlic so you can see the cloves. I didn't get cut, too dry heads. Therefore, it is better to take the young garlic. Put the garlic in a small, deep frying pan or saucepan, pour olive oil. Add herbs, salt, pepper and a pinch of sugar. Give oil to boil, diminish the heat to a minimum. Cook until soft with the garlic, about 30 minutes.
Take out the garlic from the oil and spread on paper towel to remove excess oil.
Serve with antipasto.
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