Garlic knots with herbs
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
These miniature, fluffy, knot-shaped buns with an incredibly spicy aroma are hard to resist. Garlic knots first appeared in New York pizzerias and are made with the same dough as pizza. For a quicker option, bake them with store-bought pizza dough. The finished buns are tossed with melted butter infused with spices and chopped herbs and served warm.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g pizza dough
- 3 cloves of garlic
- 2 anchovy fillets
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Cooking the dish according to the recipe:
- Cut 450 g (16 oz) of pizza dough into 4 pieces; flatten each piece into a 10 cm (4 in) square. Cut each square into 4 strips; tie each strip into a knot. Transfer to a parchment-lined baking sheet, brush with olive oil, and cover loosely with plastic wrap; let the dough rise for 1 hour.
- Uncover and bake at 400°F (200°C) until golden brown, 12 to 15 minutes. Combine 3 tablespoons butter, 2 tablespoons olive oil, 3 crushed garlic cloves, 2 anchovy fillets, 1 teaspoon salt, and 1/4 teaspoon red pepper flakes in a saucepan over medium heat; cook for 1 to 2 minutes. Toss the buns with the butter and 3 tablespoons chopped parsley; sprinkle with grated Parmesan.
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