Mild garlic puree
Instructions
Peel the garlic cloves, cut in half and remove the seeds.
Bring to the boil 3 casseruoline with little saltwater.
Dip the slices in the first, have them cook 2 minutes, then transfer them in the second and after another 2 minutes into the third.
Meanwhile first change water and bring it to a boil.
Continue for 10 minutes.
Drain the cloves in a pan, crush them gaining a puree; heat on low heat, add salt, pepper and cream off the heat with the butter.
Serve as a sauce for grilled meats.
