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I don't understand why you throw away the garlic. I saw you did that in at least one other recipe. Does leaving the garlic in the dish make it too garlicky? (for me that is NOT at thing!)
Hi Emily -
When we were taught this dish (and others) in Italy, we learned that Italian cooks often use whole, smashed garlic cloves to season the cooking oil to provide a subtle garlic flavor. This allows other, more delicate, ingredients in the dish to be the star since garlic has a tendency to overpower a dish.
The Milk Street Team