| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Garlic, Lamb |
2 |
Cups |
INGREDIENTS
| 1 |
lb |
Garlic cloves; about 8 heads, peeled, coarse chop |
| 1 |
c |
Balsamic vinegar |
| 1/2 |
c |
White wine |
| 1 |
c |
Sugar |
INSTRUCTIONS
Place garlic in a nonreactive saucepan. Combine vinegar, wine, and sugar
and pour the mixture over the garlic. Bring to a boil, reduce the heat,
and simmer slowly until the garlic is soft and the mixture thick, about 30
minutes.
Serve at room temperature with grilled meats, especially lamb.
This recipe yields about 2 cups conserve, which will keep, refrigerated,
for 10 days.
From: =The Good Cook's Book of Oil & Vinegar= by Michele Anna Jordan, 1992,
with foreword by M.F.K. Fisher. Aris Books / Addison-Wesley Publishing Co.
ISBN 0-201-57075-0.
MM & typos by Kurt Faria.
From: Kurt Faria Date: 09-29-96 (20:35)
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”