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