Make it. Eat it. Love it.
Yes, I am on a garlic kick. 2 posts in a row featuring this amazing ingredient. Call me addicted but I just cannot get enough of it. I could probably devote an entire blog to just garlic recipes. Seriously. And, with kilos of it sitting in my attic drying out, it could very well happen. Don’t judge, we all have our vices.
In my last post, caramelized garlic tart, I raved about my love for the cookbook Plenty that Katherine had given me for my birthday. While flipping through the book we happened upon some homemade pasta recipes and drooling over the photos decided on making two of them for a pasta night dinner party.
I’m not sure how it is outside of my home state but any legit NY pizza/pasta joint will have garlic knots. Buttery, garlicy, make your hands and face all oily, garlic knots, and there is nothing better. Since I had my pile of fresh garlic drying out in my attic there really was no other choice but to make these for pasta night.
These knots come together rather simply and to save you some time you can always use pre made pizza dough. These garlic knots are made with a pizza dough recipe from Emeril that I found on Food Network, and with some added garlic to the dough it was perfect. It is super easy to work with and delicious. You can also change the amount of buttery garlic sauce to fit your tastes. Mine was made with a lot of garlic, obviously.
1 cup warm water
2 teaspoons instant yeast
1 teaspoon honey
2 tablespoons olive oil
3 cups unbleached flour
1 teaspoon salt
2 garlic cloves, minced
For Butter Garlic Topping
1 cup butter
5 large garlic cloves, minced
1 tablespoon olive oil
2 1/2 teaspoons salt
Parmesan cheese to garnish
Fresh parsley, chopped for garnish
In a mixing bowl combine yeast, flour and salt, set aside.
In another large bowl, combine the water, honey, and 1 tablespoon oil, stirring to combine.
Add some of the flour mixture to the honey mixture, mixing by hand until combined and the mixture is smooth.
Continue adding flour a bit at a time, mixing the dough after each addition, until the dough is smooth but still slightly sticky.
fold minced garlic into the dough.
Turn the dough out onto a lightly floured surface and knead until it is smooth but still slightly sticky.
Oil a large mixing bowl with remaining olive oil and place the dough in the bowl, turning to coat with the oil.
Cover the bowl with plastic wrap and set in a warm place until doubled in size, about 1 1/2 hours.
Preheat oven to 375F and grease 2 large baking sheets and set aside.
Once dough has risen, remove from the bowl and place on a lightly floured surface.
Using a rolling pin, roll dough out into a large rectangle.
Brush the dough lightly with the olive oil and cut in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide.
Tie each strip loosely into a knot and place on prepared baking sheets about 2-inches apart.
Cover with a kitchen towel and let rise in a warm place for about 30 minutes.
Bake until golden brown and risen, about 20 minutes.
While knots are baking make the butter garlic sauce by combining the butter and garlic in a saucepan oer medium heat until melted.
Cover sauce and keep warm.
Transfer to a large mixing bowl and toss gently with the warm garlic butter and salt.
Sprinkle some Parmesan cheese and parsley on top, and serve immediately.