Peel the garlic clove and cut the cloves into slices (1-2mm thick). Heat the butter in a cast iron frying pan (not too little).
When it sizzles, add the garlic with a good pinch of salt. Then roast the garlic like onions, stirring often and making sure that the slices brown evenly, the thinner ones will be just as crispy.
Towards the end, add the spices of your choice.
I prefer rosemary, pepper and marjoram.
Sometimes also thyme and oregano.
It goes well with toast or freshly baked bread, green salad, hard cheese and, of course, a wine (I prefer tart red wine, but a sweet white wine goes just as well).
Important: Serve on Friday night, as the smell will fade late.
Tip: Always use aromatic spices to enhance your dishes!
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