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Michelin-Starred Garlic Purée for Pasta

A mellow, creamy garlic purée inspired by 2 Michelin-starred chef Alessandro Negrini, blanched multiple times to remove harshness.

Original post

Ingredients

  • 6 garlic cloves
  • Cold water (for blanching)
  • 1/4 cup olive oil
  • 1/8 cup water

Method

  1. 1

    Place garlic cloves into a pan with cold water.

  2. 2

    Bring the water to a boil for 10 seconds, then strain out the garlic.

  3. 3

    Repeat the blanching process 4 to 5 times until the garlic is soft and no longer has a raw garlic flavor.

  4. 4

    Blend the blanched garlic with 1/4 cup olive oil and 1/8 cup water until completely smooth.