March 5, 2009

Garlic Knots

One of the first times our friend Meg came to visit us in the Upper Valley, we went to Ramunto's and had garlic knots. She was crazy about them, as are many people. Since then, they are a frequent snack when she's here to visit, and we occasionally make them ourselves. The best part this time was that we had lots more than we needed, so I froze some of the plain, baked knots. Now, they are just waiting in the freezer to be thawed and garlic-ified any time the mood strikes...

plenty of minced garlic
grated parmesan
fresh minced parsley
coarse salt

After going through two (out of three) rises in the bread dough recipe, roll the dough out fairly thinly, then cut into strips about 3 to 6 inches long. Knot each strip, and place on a greased baking sheet. Allow to rise about an hour.

Bake knots at 350 until slightly golden. Remove from oven and let cool completely.

In a large bowl or freezer bag, combine olive oil, garlic, and parmesan. Toss cooled garlic knots in this mixture until they are coated generously. Then spread them out and sprinkle with parsley, salt, and additional parmesan, and serve.

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