Crema di Aglio Vasi 200 g

Preparation: after boiling the garlic, we cook it in extra virgin olive oil and salt, it is passed through a mini pimer and made into a pulp, then jarred and pasteurized in a bain-marie for at least 1 hour.

Agrichef's advice: garlic cream is often used to enrich hot bruschetta or traditional bread canapés, very good if spread on a pork grill, very good on grilled eel, ideal for quickly preparing a pasta with garlic, oil and chilli. It is fantastic when combined with a boiled meat trolley.