Garlic knot: Difference between revisions
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[[File:Garlic Knots in tossing bowl.jpg|thumb|351x351px|Garlic Knots in tossing bowl]] |
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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 the 1940s in [[Brooklyn]]. Many pizzerias claim to be the progenitors of the baked good.<ref>Delicious Homemade Pizza Start to Finish: Pizzas, Calzones, Pizza Rolls, and Garlic Knots. Tom Carroll, Ben Carroll. 117 pag. ASIN: B07XJGJHWS</ref><ref>https://spoilednyc.com/garlic-knots-history-origin-nyc/</ref> |
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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 the 1940s in Brooklyn. Many pizzerias claim to be the progenitors of the baked good.<ref>Delicious Homemade Pizza Start to Finish: Pizzas, Calzones, Pizza Rolls, and Garlic Knots. Tom Carroll, Ben Carroll. 117 pag. ASIN: B07XJGJHWS |
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==Making garlic knots== |
==Making garlic knots== |
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Garlic knots are typically made from bread dough. The [[dough]] is rolled and then pulled into small, tight overhand knots, and pre-baked in a pizza oven (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 by marinara sauce.<ref>Gourmet Italian: All-Time Favorite Recipes- 2012 - Gourmet Magazine- 192 pag. {{ISBN|0547843682}}, {{ISBN|978-0547843681}}</ref> |
Garlic knots are typically made from bread dough. The [[dough]] is rolled and then pulled into small, tight overhand knots, and pre-baked in a pizza oven (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 by [[marinara sauce]].<ref>Gourmet Italian: All-Time Favorite Recipes- 2012 - Gourmet Magazine- 192 pag. {{ISBN|0547843682}}, {{ISBN|978-0547843681}}</ref> |
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==See also== |
==See also== |
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* [[List of hors d'oeuvre]] |
* [[List of hors d'oeuvre]] |
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* {{portal-inline|Food}} |
* {{portal-inline|Food}} |
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==References== |
==References== |
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{{reflist}} |
{{reflist}} |
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==External links== |
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[[Category:Pizza]] |
[[Category:Pizza]] |
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[[Category:Appetizers]] |
[[Category:Appetizers]] |
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[[Category:Garlic dishes]] |
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Latest revision as of 19:26, 24 July 2024
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| Type | Garlic bread |
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| Main ingredients | Pizza dough, garlic, parmesan cheese |
Garlic knots are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in the 1940s in Brooklyn. Many pizzerias claim to be the progenitors of the baked good.[1][2]
As they are 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.
Making garlic knots
[edit]Garlic knots are typically made from bread dough. The dough is rolled and then pulled into small, tight overhand knots, and pre-baked in a pizza oven (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 by marinara sauce.[3]
See also
[edit]
References
[edit]- ^ Delicious Homemade Pizza Start to Finish: Pizzas, Calzones, Pizza Rolls, and Garlic Knots. Tom Carroll, Ben Carroll. 117 pag. ASIN: B07XJGJHWS
- ^ https://spoilednyc.com/garlic-knots-history-origin-nyc/
- ^ Gourmet Italian: All-Time Favorite Recipes- 2012 - Gourmet Magazine- 192 pag. ISBN 0547843682, ISBN 978-0547843681
External links
[edit]Media related to Garlic knots at Wikimedia Commons
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