Roasted Garlic II from The Cooking of South West France by Paula Wolfert
Preheat the oven to 350°F. Place the heads of garlic in a saucepan filled with enough cold water to cover. Bring to a boil; drain and rinse under cold running water. Return to the saucepan with...
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Ingredients
- 1 whole head of garlic
- Coarse salt
- Freshly ground pepper
- 1½ ounces fatty prosciutto ham, finely chopped
- 1 teaspoon butter, cut into bits
- 2 teaspoons chopped fresh flat-leaf parsley
- Sugar
- Dried thyme
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