More gardening success!
Today Mr. Veggie proudly presented me with some garlic that he had grown, dried out, and even plaited.
What a lucky lady I am.
He knows I love the garlic. Its a running joke of ours. I sometimes ask him to help me to prep dinner by crushing garlic for me.
Him. – “How many cloves?”
Me – “Hmmm. It’s for one batch of sauce so…”
Him – “Maybe two?”
Me – “Hmmm… maybe eight”
Him – “Eight?’
Me – “Yes.”
So if we aren’t careful these garlics will disappear pretty quick.
To really showcase them, I decided not to bury them in a dish where they simply lend flavour. In garlic knots, they are the flavour. The one, the only.
Traditionally garlic knots are a thrifty way for pizzerias to use up bits of pizza dough scrap, and they are drenched with the garlic butter used for garlic bread. I have opted for extra virgin olive oil instead, to keep it a little healthier. Amounts are fairly flexible here- feel free to reduce the oil if you are concerned with calories.
These are excellent served with a bowl of penne vodka. That recipe will be posted another day. I figured this garlic should linger on my top spot just a little while longer.
This makes enough for 4 as a side dish.
1 batch pizza dough (I use a breadmaker and follow the manufacturers pizza dough recipe- but if you make it by hand, I recommend this one from Delia Smith)
1 half head garlic, minced
80ml / 1/3 cup extra virgin olive oil
2 Tblsps finely chopped fresh parsley
Preheat the oven to 200C / 390F
1) Roll out your pizza dough on a surface dusted with polenta (this prevents it from sticking)
2) Slice the dough into strips appx 4×1 inches (this is very flexible- they can be larger or smaller)
3) Tie the dough strips into knots. They can be fairly loose.
4) Lay them on a baking tray lined with parchment paper. Bake for 10-15 minutes, until lightly browned.
5) While they are baking, mix the minced garlic, parsley and olive oil together in a large mixing bowl.
6) When the knots are ready, coat them with the garlic and olive oil mixture by dropping them into the bowl and shaking/stirring it all around until each is coated. Do this in 2 or 3 batches to avoid over crowding.
7) Put the coated knots on a plate or in a bowl and serve.