If you’re not hopelessly nerdy like me, you probably won’t like this post and I’m totally sorry. There is a fantastic (not bragging, because it’s not mine!) recipe for minestrone soup if you scroll down.
So, it goes like this: When I was juuust starting to cook as a thing–a hobby–I picked up Marcella Hazan’s Essentials of Classic Italian Cooking and started to read it as if it were a novel. It’s a serious book for serious Italian cuisine, and soon enough, I came across this: “The least acceptable method of preparing garlic is squeezing it through a press.”
Uh oh. I totally had (and used) a garlic press.
