Get the Confit Garlic Ricotta recipe
Make and Serve Confit Garlic Ricotta. To create her famous Confit Garlic Ricotta, Scurto selects an olive oil with a high smoke point. “Confit is traditionally cooked in its own fat, but garlic doesn’t have its own fat,” she explains. Instead, she submerges garlic cloves in the olive oil, bakes them and lets them cool submerged in the oil for one hour.
“If you strain the oil and smash these garlic cloves down, they turn into a very smooth paste. If you need to thin it out, you can add a little bit of that garlic oil back in,” Scurto says. “Once you have that super thin paste, you can fold it straight into your ricotta with a spatula and mix it together.”
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Confit Garlic Ricotta
Author: Leah Scurto
Recipe type: ingredient
Ingredients
- 20 cloves of garlic
- Olive oil
- 1 quart ricotta
Instructions
- To confit the garlic: Place garlic cloves in a baking dish and add olive oil until the cloves are just covered.
- Cover dish with a lid and bake for 35 minutes at 425 F. Garlic should be soft to the touch when removed.
- Let garlic and oil cool completely before straining.
- In a food processor or blender, combine strained garlic cloves with 4 tablespoons of the cooked oil and blend until smooth. The consistency should match the consistency of your ricotta.
- Combine garlic and ricotta in a mixing bowl and fold together.
- Place the mixture in a piping bag and refrigerate for at least one hour before use.
- *May need adjust the amount of oil depending on the size of your garlic cloves.
