I usually clean the garlic, crush it and leave it entire, or at cut in half.
I put the garlic and extra virgin olive oil in the cooking pan without fire, for the oil to absorb the garlic flavor for some minutes, while I am working on something else.
When I am ready, I light the fire and just have the garlic become golden, without burning. When is gold you add the other ingredients.
When the sauce is ready, I always take the garlic away.
Garlic soffritto is required for the pasta sauces with:
Tomato and basil –but someone use onion
This blog is aimed to share with you my Roman experiences, reflections and researches.