| 1. | Insert a clove of garlic and rosemary srpig into each slit.
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| 2. | Cook quickly, adding a clove of garlic if you like.
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| 3. | Cook 3 or 4 cloves of garlic along with the vegetable.
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| 4. | A clove of garlic a day can be beneficial as well.
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| 5. | Separate the cloves of garlic and add to the pan, unpeeled.
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| 6. | For pesto : Cut four cloves of garlic into chunks.
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| 7. | Crush 4 cloves of garlic with a mortar and pestle.
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| 8. | 24 cloves of garlic ( about 2 heads ), peeled
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| 9. | Rub the surface of each friselle with a cut clove of garlic.
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| 10. | Tasters tried the garlic bread, made with whole cloves of garlic.
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