Pancetta-wrapped Garlic

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.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 74%
  • Protein: 3.4g
  • Fat: 8.7g
  • Saturated fat: 4g
  • Carbohydrate: 4.6g
  • Fiber: 0.3g
  • Sodium: 1371mg
  • Cholesterol: 11mg

Ingredients

  • 18 large garlic cloves (unpeeled)
  • 1 tablespoon salt
  • 4 thin slices pancetta or thin-cut bacon

Preparation

  1. 1. Bring a pot of water to a boil. Add garlic and cook 30 seconds. Drain and rinse with cool water. Peel garlic.
  2. 2. 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.
  3. 3. 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.
  4. Note: Nutritional analysis is per serving.
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