December 22, 2006, Newsletter Issue #90: Garlic (Aglio)- Crushing techniques
Tip of the Week
Garlic is a must in my kitchen and it should be in yours, too. It is an important ingredient in Italian cuisine, especially in sauces, roasts and, of course, pesto. To crush garlic, sprinkle salt on the peeled clove and crush with the broad side of a large knife; or without using salt, crush the garlic with the blunt top side of the knife; or put the garlic on a flat surface and pound lightly with the back of your fist…the clove should split slightly, making it quite easy to remove the skin. When sautéing, be careful not to burn the garlic, as it will turn bitter.
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