Garlic knot
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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.[1] Interestingly, garlic-knots were created at the same pizzeria which introduced toppings (other than cheese) to pizza.
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.
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]
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 (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.
See also
References
- ^ "GARLIC KNOTS - Bread City Basketball". breadcity.org.
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Garlic knots are very favored in the world, usually in the US