Quote:
Originally Posted by oakley
Garlic Jelly!!!
Never thought of that one. BangaCoada? In a jar? for me it is a
simmered butter, anchovy, garlic, olive oil, hot pepper salsa crude
in a bowl over a tea light or any warm method to keep it very thin
and liquid for crudite/veg to dip. Classic Italian.
Might need an All-Garlic recipe thread.
Thanks for the planting advice, ...peroxide. I've not planted mine
yet, next weekend. Anything to help success now that I'm on a
roll with such a good harvest this past season. Should be able to
double next yrs crop.
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The jelly and pickled garlic are in the jars, the Bagna Cauda is in the pan. Any left over Bagna is put in a jar then in the refrigerator... It's a great salad dressing, but should be used quickly. Around here the Italians use heavy cream in their recipe also. This batch was 20 cloves garlic, 1# butter, 2 small tins of anchovies, olive oil to cook garlic and 2 half pints Heavy Cream... it was very tasty.