6 large heads of garlic
2 tablespoons of olive oil
2 cups of chicken broth or white wine (or more if needed)
6 large heads of garlic
2 tablespoons of olive oil
2 cups of chicken broth or white wine (or more if needed)
Preheat the oven to low temperature (130°F)
Leave the garlic heads intact, cut only one piece from the root to make them sit upright
Remove the outer layers of skin to expose the cloves without separating them
Place the garlic heads side by side in a small ceramic dish, in a single layer
Douse with olive oil and add the broth
Baste occasionally with the liquid from the dish until they're tender for about 2 hours
If it seems too dry, add more broth or wine
If you want a stronger flavor, increase the temperature to 170°F for the last 20 minutes
Let it cool slightly before serving
Serve with roasted meats or toasted bread slices of French or Italian bread accompanied by olive oil and Gorgonzola cheese
Squeeze garlic over the meat and brush with a little olive oil; top with a slice of cheese.
