Mary Ann's Blog

Garlic…Keep The Shirt On

I cook with a lot of chefs and home cooks in different regions of Italy and I am always intrigued when we add agilo in camicia to a dish. This translates to garlic in a shirt because the garlic cloves are added whole and unpeeled because it is more digestible, the flavor less intense so it does not overpower the overall flavor of what you are cooking and the garlic cooks without worry of burning. Done this way, the garlic can be easily squeezed out of the paper and left in the dish or discarded depending on what you are cooking. Now you know.

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