Garlic knot: Difference between revisions
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{{short description|Italian-American type of garlic bread}} |
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{{unreferenced|date=February 2008}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Garlic knots |
| name = Garlic knots |
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| image = Garlic knots.jpg |
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| image_size = 250px |
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[[File:Garlic Knots in tossing bowl.jpg|thumb|351x351px|Garlic Knots in tossing bowl]] |
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{{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 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> |
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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.<ref>{{cite web|title=GARLIC KNOTS - Bread City Basketball|url=https://breadcity.org/2008/03/01/garlic-knots/|website=breadcity.org}}</ref> Interestingly, garlic-knots were created at the same pizzeria which introduced toppings (other than cheese) to pizza. |
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Garlic “Rolls” were invented at Rocco’s Italian Cuisine and Pizza (New City, NY) a few years later. Rocco’s is currently at the same location and the garlic rolls look and taste exactly the same. {{Citation needed}} |
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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 ( |
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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* {{Commons category-inline}} |
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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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{{bread-stub}} |
{{bread-stub}} |
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Garlic knots are very favored in the world, usually in the US |
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Latest revision as of 07:37, 15 July 2023
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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]
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.[2]
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
- ^ 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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