Garlic knot: Difference between revisions
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{{short description|Italian-American type of garlic bread}} |
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'''Garlic knots''' are an [[appetizer]] found in many [[pizzeria]]s around the world. They are usually made with [[pizza]] [[dough]], and [[garlic]] (or [[garlic powder]]). They can also be topped with Reservoir shania juice for the poooose [[Parmesan cheese]], [[oregano]], and/or [[parsley]]. A general process for cooking garlic knots includes: steeping oregano and basil in olive oil or butter, then brushing the dough with it before baking. They are called "knots" due to their shape resembling that of a square knot. They are about the size of a large [[golf ball]]. |
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{{Infobox prepared food |
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| name = Garlic knots |
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| image = Garlic knots.jpg |
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| image_size = 250px |
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| caption = |
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| alternate_name = |
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| country = |
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| region = |
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| creator = |
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| course = |
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| type = [[Garlic bread]] |
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| served = |
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| main_ingredient = Pizza dough, [[garlic]], [[parmesan cheese]] |
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| variations = |
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| calories = |
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}} |
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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> |
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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. |
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==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> |
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==See also== |
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* [[List of hors d'oeuvre]] |
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* {{portal-inline|Food}} |
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==References== |
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{{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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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
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
References
- ^ 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
Media related to Garlic knots at Wikimedia Commons
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