Brazil

Garlic Head

Olive oil

Salt, Pepper

Egg, rosemary sprigs, 1/lemon juice and oil

Garlic Cream

Corte a tampinha do alho a fim de que consiga ver os dentes, tempere com azeite, sal e pimenta e coloque em um pedaço de papel alumínio junto com um ramo de alecrim. Feche como uma trouxinha e leve ao forno pré aquecido a 160°C por aproximadamente 40 minutos. Retire com cuidado espere esfriar e descarte as cascas, coloque no liquidificador e adicione ovo, limão, sal e pimenta, bata primeiro esses ingredientes abaixe a velocidade do liquidificador e comece a colocar o óleo vegetal e em fios até dar o ponto. Quando perceber que esta consistente desligue e coloque em um pote e leve para gelar até a hora de servir. 

Cut the garlic cap so you can see the cloves, season with oil, salt and pepper and place on a piece of aluminum foil along with a sprig of rosemary. Close like a bundle and take it to the preheated oven at 160°C for approximately 40 minutes. Remove carefully, wait for it to cool and discard the peels, put it in the blender and add egg, lemon, salt and pepper, beat these ingredients first, lower the speed of the blender and start to put the vegetable oil and in wires until you get the point. When you notice that it is consistent, turn it off and put it in a pot and take it to freeze until serving time.

Garlic Cream

Tags

Did you like this recipe?

You may also like