Wednesday, October 10, 2007

Knots of Garlic

In one of my first posts to this blog, I described the first time I attempted to re-create Shrimp New Orleans that I enjoyed at Bubba Gump's Shrimp Company, a chain of theme restaurants.

In that article, I mentioned that as I was creating the dish, my brother-in-law was showing Chardonnay (and Sandra) how to make Garlic Knots. The two dishes came out about the same time, and they complimented each other wonderfully.

For those that don't know what Garlic Knots are, they are tiny strips of pizza dough twisted into an overhand knot (about an inch in diameter). The knots are baked and then drizzled in garlic and butter and served warm. Garlic Knots are usually served in pizzerias as a snack. They are pre-made in the morning, and then when a customer orders some, they are put into a foil dish and heated for a few moments in the pizza oven.

Garlic Knots

Source:Craig Noe
Yield:Serves 4-8
Craig showed Chardonnay how to prepare garlic knots. This is my re-creation of the recipe he used.


1 recipe pizza crust dough

¼ cup olive oil, extra-virgin

¼ cup butter

1 tbs granulated garlic

⅛ cup grated Parmesan cheese (optional)

Preheat oven to 375°F.

In a small saucepan, melt the butter and olive oil together over low heat until the butter melts. Add the granulated garlic to the butter-oil, and continue to heat stirring until garlic is fully dissolved in the oil. Lower heat enough to keep just warm.

Using a pastry brush, grease the bottom of a small baking dish with the garlic-infused olive oil.

Once dough has risen, separate into two separate pieces. Set half aside for use another time.

Divide the remaining dough into strips. Craig does this by flattening the dough to about ¼" thickness and then using a pizza cutter to cut the dough into ¾" strips, and then cutting the strips to about 4" in length. Loop each strip into an overhand knot. Place knots into the baking dish with just a bit of space between them to allow for expansion as they bake. (The knots are supposed to "cuddle together" as they bake, so don't keep them too far apart—a ⅛" space between them should be sufficient.)

Bake the knots in the 375°F oven for 8-10 minutes, until golden brown.

Remove knots from oven and drizzle garlic-butter-infused oil over the knots in the baking dish. Allow a minute or so for the oil to absorb slightly, and then remove the knots into a bowl large enough to accommodate them, tugging gently to pull them apart in the baking dish.

Add the rest of the garlic-oil to the knots and toss ensure that the knots are all coated with oil. Cover the bowl with a towel until a few minutes before serving.

Serve warm. If the knots are cool, place them in a 350°F oven for a few minutes to warm through.

(Optional) Sprinkle the knots with Parmesan cheese before serving.

Note: Most pizzerias on Long Island make a large batch of knots in the morning, and as they are requested by customer, they are placed in a small, round, foil dish and heated in the pizza oven for about 3-4 minutes to warm through.

Craig informs me that pizzerias use granulated garlic instead of fresh, and less butter and more olive oil to keep the knots from turning rancid during the day.

Bon Appetit!

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