Broccoli and garlic Top bruschetta or toast with chopped, well-cooked broccoli rabe or other greens tossed with minced garlic and olive oil while still warm.
The plate was further enhanced with a mound of chewy black barley dotted with slices of roasted garlic, topped by a spiral of paper-thin squash.
There are beige blobs, but rather than the hoped for delirious nuttiness, they are like a thud of roast garlic topped with dried, grated egg yolk.
We loved zeaton parvardeh, big green olives with garlic, chopped walnuts and pomegranate juice; dolmeh, grape leaves bursting with saffron-scented rice, ground beef and herbs; and two very different takes on eggplant dip: mirza ghasemi, smoky grilled eggplant with chopped tomatoes and a bit of egg; and kashke bademjan, a paste of sautéed eggplant, mint and garlic, topped with yogurtlike whey.
Appetizers include fresh sliced beefsteak tomatoes served with fresh mozzarella topped with coal-oven-roasted peppers; roasted portobello mushroom with extra-virgin olive oil and fresh garlic topped with pecorino Romano cheese; and half a dozen clams stuffed with pancetta and bread crumbs topped with fresh mozzarella.
Other parasite fighters include garlic, carrot tops, pumpkin seeds, onions, radishes, cabbage, kelp, almonds, sauerkraut, blackberries, and fig extract.
Toast the bread on both sides and spread the baked garlic on top; then drain the anchovies and lay them on top.
Add a can of tomatoes, crushed garlic, and top up with vegetable stock.
The spring garlic risotto topped with three heads-on Mayan prawns was a creamy success.
Lay thyme and garlic on top, and drizzle with just enough olive oil to lightly coat steaks.
