Olive oil poached garlic with pomegranate and goat’s milk pecorino
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- Maranda Engelbrecht
- Easy
- Springfi eld Life From Stone Sauvignon Blanc 2006
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- garlic, unpeeled
- olive oil
- goat’s-milk pecorino
- crusty bread, warm
- pomegranate seeds, sprinkle
Cooking Instructions
In a small saucepan, cover unpeeled elephant garlic with olive oil until just covered. Simmer over a low heat until the garlic is soft. Cool.
Serve a smear of soft garlic paste with shaved goat’s-milk pecorino on warm crusty bread and sprinkle with pomegranate seeds.
Cook’s tips: The remaining garlic can be stored in the olive oil in a sealed, sterilised container. The infused garlic olive oil can be used for cooking or in salad dressings.
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