While garlic shows up in abundance in American versions of Italian dishes, it is used very subtly in Italy, where the concept of "less is more" prevails. Here are a few of our favorite ways to bring out the flavor of garlic.
- Whole garlic: Roast the entire bulb to bring out a nutty, mild, almost sweet taste. Then squeeze the soft, mellow garlic from its papery skin onto slices of bread.
- Sliced garlic: When just a hint of garlic is needed, slices will do. Toss slices into a sauce as it simmers. Or add them to water you're using to cook potatoes, drain, then mash.
- Press garlic: For true garlic lovers, the tiny pieces produced by a garlic press offer the most pungent bite. The finer the pieces, the more pronounced the flavor.