- 3 heads pink or new garlic
- 2 sprigs thyme
- 2 sprigs rosemary
- 15 black peppercorns
- 1/3 ounce coarse salt (10 g)
- olive oil
Step 1: Confit Garlic
Separate the cloves of garlic, removing any that are too small. Reserve these smaller cloves for another recipe.
Remove only the thick outer skin of each garlic clove, then place them in a saucepan.
Add the thyme, rosemary, black peppercorns, and salt.
Barely cover with olive oil.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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