Roasted onion
Garlic sprouts burn easily, so be sure to remove them when making anchovy sauce. "Boiling over" means "after boiling, discard the cooking liquid and boil again in new water." Repeating this process five times removes the garlic smell and makes the anchovy sauce mellow!
How to make it
1
Wrap the onions in aluminum foil with the skin on and bake in an oven at 200°C for 1 hour
2
Make the anchovy sauce. Mash the garlic with the back of a knife to remove the sprouts, then boil it off with water five times. Drain the water, add milk until it just covers the garlic, and simmer until the garlic is soft. Add the anchovies and mix
3
Cut the onion into bite-sized pieces with the skin on, and arrange on a plate with the anchovy sauce
Materials 2 people
-
- Onion
- 1 piece
-
- Anchovies
- Two
-
- garlic
- 1 piece
-
- milk
- 80ml
[PR]
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