A question about a recipe: Rigatoni with Sausage, Peas and Fresh Ricotta

The photos show the garlic unpeeled, but the recipe calls for them to be peeled. Can you really make a sauce with the papery skin still on the garlic cloves? After two hours, will it disintegrate?

Johnny_Rocco
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Rigatoni with Sausage, Peas and Fresh Ricotta
Recipe question for: Rigatoni with Sausage, Peas and Fresh Ricotta

1 Comment

innoabrd
innoabrd March 30, 2011
When it describes them as 'peeled', it means to take the peel off (ie. "peel them"). Not a lot of recipes involved unpeeled (ie. with the skins still on) garlic, and those that do generally involve removing the garlic before serving. The papery skin will never become anything you'd want to eat.
 
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