Elephant garlic foam
In a small saucepan, melt the butter. Add the sliced garlic, shallot and whole clove and cook over moderate heat until fragrant, about 2 minutes. Add the water and boil over high heat until reduced to 1 cup, about 7 minutes. Strain the garlic water and return it to the saucepan.
2 tablespoons unsalted butter
8 garlic cloves—6 cloves thinly sliced,
2 cloves finely chopped1 medium shallot, thinly sliced
1 whole clove
2 cups water
4 oil-packed anchovy fillets, drained
2 slices of day-old country white bread (1 ounce), crusts removed and bread cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1/4 cup heavy cream
Salt
In a small saucepan, melt the butter. Add the sliced garlic, shallot and whole clove and cook over moderate heat until fragrant, about 2 minutes. Add the water and boil over high heat until reduced to 1 cup, about 7 minutes. Strain the garlic water and return it to the saucepan.
2 tablespoons unsalted butter
8 garlic cloves—6 cloves thinly sliced,
2 cloves finely chopped1 medium shallot, thinly sliced
1 whole clove
2 cups water
4 oil-packed anchovy fillets, drained
2 slices of day-old country white bread (1 ounce), crusts removed and bread cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1/4 cup heavy cream
Salt
