Garlic Pate Pasta De Alho Recipes

GARLIC PATE (PASTA DE ALHO)

Steps:

• Pre-heat the oven to 300 degrees F.
• Bundle the heads of garlic into a double thickness of foil and twist the ends to seal the garlic inside.
• Bake the garlic for an hour, remove from the oven and cool to room temperature.
• Heat water in the bottom of a double boiler.
• Trim all the rind from the brie and cut the cheese into 1" chunks.
• Place the brie in the top of the double boiler and warm it gently (never let the water boil) for 8 to 10 minutes (too much heat and you'll have a stringy mess).
• Meanwhile, peel the garlic, clove by clove and drop it into a blender or food processor.
• Add the cayenne, the olive oil and the water and process for 30 seconds.
• Scrape down the sides and process for another 30 seconds.
• Now add the softened cheese and pulse 8 or ten times.
• Transfer the mixture to a bowl and mix by hand till smooth (too much mixing the food processor can ruin it).
• Note: it can all be done hand--a good workout for it takes a good bit of mixing.
• Store in an airtight container in the fridge.
• Serve in a crock or in ramekins; take the pate out of the fridge at least 30 minutes before you want to serve it.