Garlic knot: Difference between revisions
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'''Garlic knots''' are a type of [[garlic bread]] found primarily in [[pizzeria]]s around New York City and the surrounding regions. They were developed in 1973 in Ozone Park, Queens as a way of making use of pizza dough scraps, and very quickly caught on. Interestingly, garlic-knots were created at the same |
'''Garlic knots''' are a type of [[garlic bread]] found primarily in [[pizzeria]]s around New York City and the surrounding regions. They were developed in 1973 in Ozone Park, Queens as a way of making use of pizza dough scraps, and very quickly caught on. Interestingly, garlic-knots were created at the same pizzeria which introduced toppings (other than cheese) to pizza. |
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The dough is rolled and then pulled into small, tight overhand knots, and pre-baked in a pizza oven (authentically, at temperatures of 700°F or higher). The knots are then dipped in or generously brushed with a mix of oil, parmesan cheese, and crushed garlic; variations can include finely chopped parsley, dried oregano, or black pepper. Before serving, garlic knots are baked a second time, and may be accompanied with marinara sauce. |
The dough is rolled and then pulled into small, tight overhand knots, and pre-baked in a pizza oven (authentically, at temperatures of 700°F or higher). The knots are then dipped in or generously brushed with a mix of oil, parmesan cheese, and crushed garlic; variations can include finely chopped parsley, dried oregano, or black pepper. Before serving, garlic knots are baked a second time, and may be accompanied with marinara sauce. |
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Revision as of 00:23, 17 January 2018
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| Type | Garlic bread |
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| Main ingredients | Pizza dough, garlic, parmesan cheese |
| Part of a series on |
| Pizza |
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Garlic knots are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in 1973 in Ozone Park, Queens as a way of making use of pizza dough scraps, and very quickly caught on. Interestingly, garlic-knots were created at the same pizzeria which introduced toppings (other than cheese) to pizza.
The dough is rolled and then pulled into small, tight overhand knots, and pre-baked in a pizza oven (authentically, at temperatures of 700°F or higher). The knots are then dipped in or generously brushed with a mix of oil, parmesan cheese, and crushed garlic; variations can include finely chopped parsley, dried oregano, or black pepper. Before serving, garlic knots are baked a second time, and may be accompanied with marinara sauce.
As they're traditionally a way to make use of scraps, garlic knots tend to be the least expensive item on a pizzeria menu, often provided as complimentary with larger orders.
See also
External links
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