Difference between revisions of "Fancy Garlic Bread - Two Ways"
(Created page with "First method Ingredients: 1/2 cup (220 g) salted butter, softened 3-4 garlic cloves, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons cup Parmigiano Reggiano, grated Instructions: Garlic Bread Method: In a medium bowl, add unsalted butter, chopped garlic, finely chopped parsley, and grated Parmigiano Reggiano. Mix together until thoroughly combined. Cut bread in half lengthwise. Using a flat end spatula, spread th...") |
m (Tammy moved page Fancy Garlic Bread to Fancy Garlic Bread - Two Ways) |
(No difference)
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Latest revision as of 13:32, 2 March 2022
First method
Ingredients:
1/2 cup (220 g) salted butter, softened
3-4 garlic cloves, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons cup Parmigiano Reggiano, grated
Instructions:
Garlic Bread Method:
In a medium bowl, add unsalted butter, chopped garlic, finely chopped parsley, and grated Parmigiano Reggiano. Mix together until thoroughly combined.
Cut bread in half lengthwise.
Using a flat end spatula, spread the garlic butter across the bread. Coat edge to edge.
Place the bread on a foil-lined rimmed baking sheet and place in a preheated oven set to 400F for 10-12 minutes.
Once golden brown and toasted, remove from the oven. Cut in to desired servings.
Second method
Ingredients:
1/2 cup (220 g) unsalted butter
5 garlic cloves, peeled
2-3 prosciutto slices
1 sprig of rosemary, chopped
3 Tbsp Italian parsley, finely chopped’
½ tablespoon Mama's Lil Red Peppers. diced
Lemon zest
1/2 cup parmigiano reggiano, grated
1 Tbsp olive oil
Salt
Pepper
Bread
Instructions:
n a medium saucepan, combine unsalted butter and garlic over medium heat until the butter has melted.
Once the butter begins to simmer let cook for 15 minutes, swirling occasionally.
Stir in a bowl set in an ice bath until the right consistency is reached.
Remove the garlic and mash into a paste then add back to the butter.
Cook the prosciutto slices over medium heat on an oiled nonstick skillet, flipping occasionally until brown and crispy. About 2-4 minutes. Drain on paper towels until cooled.
Chop prosciutto into a medium-fine crumble.
Chop the rosemary and combine with the chopped prosciutto, and add into a bowl with Italian parsley. Toss together and place to the side.
Add chopped black garlic to the confit butter mixture along with peppers, zest of a lemon, grated Parmigiano Reggiano, and olive oil. Season with salt and pepper and stir to combine.
Slice the bread lengthwise and set on a foiled lined baking sheet cut side down. Add to a 400F oven for 8 minutes.
Remove from the oven and flip cut side up, cool for 2 minutes, apply confit garlic butter edge to edge, and generously grate additional Parmigiano Reggiano on top.
Add back to the oven under the broiler for 2-4 minutes.
Let the bread cool slightly before topping with the prosciutto topping.
Slice and serve.