There are 3 things you will find in every Italian kitchen: Pasta, peeled tomatoes (for a quick tomato sauce) and….Garlic!!! The Italian cuisine and garlic are inextricably linked, that’s for sure!! It almost never happens that we don’t have it at home and when it happens we obviously need it desperately for some kind of dish. Whether you make the tomato sauce for the pasta, a delicious bruschetta, oven baked potatoes, a peperonata or a meat dish, you can or must use garlic…
Obviously not everyone is fond of garlic. Not even all Italians… My love for example loves the taste of garlic but rather not eat it as, well you know…the day after you don’t want to smell like garlic or have the feared bad breath! And I can’t blame him…So how can you avoid or at least minimize these negative consequences??
It’s quite simple actually. Don’t squash the garlic but use it only to aromatise your dish!! How? You peel the garlic clove but you don’t squash or mince it. For example, when you put a bit of oil in the skillet and heat it you add the (whole) garlic clove. To make sure the oil takes the aroma of the garlic you prick your fork in the garlic clove and scrub it over the bottom of the skillet. You will taste the aroma of the garlic but nobody will know the next day! The family where I stayed my first year in Rome taught me this little trick and I’m still thankful for it!
You can also just add it in the skillet with your vegetables or tomato sauce and take it out before you serve it. It will have the garlic taste but you won’t have the garlic breath later.
If you use it for the bruschetta or you want to add it in an olive tapenade for example the above doesn’t count, but in most dishes you can perfectly use garlic without worrying… Just try it and let me know!!