Garlic Wafers

Garlic is common throughout Basque cooking--minced, mashed, poached and roasted. But dehydrated? Here Juan Mari and Elena Arzak transform softened cloves into crispy wafers, pureeing them then dehydrating them for an hour in a very low-heat oven. Serve the wafers as a garnish with any dish that calls for sauteed garlic.

 

slideshow  More Spanish Dishes

 

  • Active:
  • Total Time:
  • Servings: 2 6-by-4-inch wafers
KEY: Master Cook, Baking, Spanish, Healthy, Make Ahead, Vegetarian

Related Video

More Videos
Mario Batali's Favorite Dried Pastas

Ingredients

  • 16 garlic cloves
  • Salt
  • Freshly grated nutmeg

How to make this recipe

  1. Preheat the oven to 200°. In a medium saucepan of boiling water, cook the garlic cloves over moderately low heat until they become very tender, about 25 minutes. Drain the cloves and pat dry. In a small bowl, mash the garlic to a smooth paste. Season with salt and nutmeg.
  2. Line a baking sheet with parchment paper. Using a metal spatula, spread the garlic paste on the paper in two 6-by-4-inch sheets. Bake until crisp, about 1 hour. Let cool. Slowly and carefully peel the garlic wafers off the parchment paper and quarter to make 8 pieces.

Make Ahead

The garlic wafers can be stored overnight in an airtight container. Serve at room temperature or recrisp for a few minutes in a 325° oven.

Contributed By Published August 2007

Related Video

More Videos
Mario Batali's Favorite Dried Pastas




457903 recipes/garlic-wafers 2013-12-06 Elena Arzak, Juan Mari Arzak master-cook|baking|spanish|4|healthy|make-ahead|vegetarian august-2007,garlic crisp,garlic wafers,dehydrated garlic,Juan Mari Arzak,Elena Arzak recipes,garlic-wafers 457903
Close