True, these are pure garlic cloves you're eating, but they've been mellowed by a dunk in boiling water and a salty pancetta wrap. Prep and Cook Time: 50 minutes. Notes: Boiling the garlic briefly makes it easier to peel—you don't have to smash the clove or cut into it to get the skin off.
18 large garlic cloves (unpeeled)
1 tablespoon salt
4 thin slices pancetta or thin-cut bacon
How to Make It
Bring a pot of water to a boil. Add garlic and cook 30 seconds. Drain and rinse with cool water. Peel garlic.
Bring 1 qt. water to a boil. Add salt and garlic. Bring back to a boil, reduce heat, and simmer until garlic is tender when tested with a fork, 10 to 15 minutes. Drain and let cool.
Preheat oven to 375°. Unroll pancetta slices into strips and cut into 2 1/2-in. lengths. Wrap each garlic clove with a pancetta strip, securing with a toothpick. Put garlic on a baking sheet and bake until sizzling and starting to brown, about 15 minutes. Serve hot.
These are great for a special occasion. I wouldn't be able to make them often as I would be tempted to eat way too many. Followed the recipe exactly. Most everyone we know are big garlic lovers and boiling until tender to a fork makes it just a little too mellow. Accordingly, next time (and there will be a next time) I'll boil the garlic a little less. That will give me the added advantage of adding a little more time in the oven so the pancetta crisps up a little more.
This was really different, in a good way. Garlic become mushy, I used Italian cured thin cut ham that people usually eat raw. I cut them into 4 peices each slice and wrapped them, the ham covered the garlic and was a good balance.
Great for special party nibbles.
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