| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
November 19 |
1 |
servings |
INGREDIENTS
| 25 |
|
Garlic cloves; (unpeeled) |
| 2 |
tb |
Plus 1 cup olive oil; (preferably |
|
|
; extra-virgin) |
| 1/2 |
c |
Balsamic vinegar |
| 2 1/2 |
ts |
Minced fresh rosemary |
INSTRUCTIONS
Preheat oven to 350F. Place unpeeled garlic cloves in baking dish.
Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss
to coat. Cover dish tightly with foil and bake until garlic is golden
brown and tender, about
45 minutes. Cool.
Squeeze garlic between fingertips to release cloves. Transfer garlic
cloves to blender. Add vinegar and rosemary and puree herb mixture
until smooth. With machine running, gradually add remaining 1 cup
olive oil. Season to taste with salt and pepper. (Dipping oil can be
prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at
room temperature and whisk before using.)
Makes about 2 cups.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 130 Calories (kcal); trace Total Fat; (1% calories from
fat); 5g Protein; 33g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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