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Roasted Garlic Butter
Unctuous
I‘ve been eating a lot of pasta lately making Pasta e Fagiole a few weeks ago and Lasagna this past weekend. The Pasta e Fagiole was one of those dishes that had been on my list for ages and I finally got around to it. And the lasagna was just because I love lasagna, haven’t made it in a while, and had a sort of desperate appetite for non-holiday food. Both meals required garlic bread.
Like so many simple preparations garlic bread is often over-simplified and what should be a buttery, garlicky, cheesy piece of toasted bread is instead an insipid soggy lump.
A recipe for garlic bread may seem silly. I mean, “You need a recipe for garlic bread?” Well, yes. Like so many simple preparations it’s often over-simplified and what should be a buttery, garlicky, cheesy piece of toasted bread is instead an insipid soggy lump. This recipe is a bit of trouble and requires enough planning to soften the butter, but it will redefine your idea of what garlic bread should be. It’s also delicious as a topping on grilled beef, lamb, and pork.
Garlic Butter13 md – lg cloves garlic
1 stick salted butter
1/2 tsp dried oregano
2 oz shredded Parmigiano ReggianoGently cook 12 garlic cloves (skin on) in a small, dry skillet over medium low heat until the garlic softens and releases it’s odor, turning it as needed to avoid burning – about 7 minutes. Cool and peel.
Peel and chop remaining garlic clove, then place all the garlic in a mini food processor and pulse until finely chopped (you can also finely mince the garlic by hand). Add the butter and oregano and mix thoroughly. Add the cheese and pulse a couple of times to mix.
Slice a loaf of Italian bread in half horizontally. Spread generously with garlic butter and broil until browned. Optionally (and one of my favorites) use English muffins split in half instead of Italian bread.
In case you’re wondering, most of the garlic flavor is provided by the roasted garlic while the single un-roasted clove adds just a bit of sharpness.
Technorati: Food | recipe | kevin d weeks | seriously good | garlic butter | garlic bread
4 Responses to “Roasted Garlic Butter”
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
Nice and straightforward. Do you remove the skin from the pan-cooked garlic before placing it in the mini prep?
Marko,Good catch. Yes.
My quicky version, if I’m making some just for myself, is to heat pressed garlic in a 50:50 salted butter and olive oil mixture in the microwave. Then stir in some dried oregano, brush it onto the bread and grate a bit of Parmigiano Reggiano on top before broiling. The garlic being heated in the mix leans more toward the roasted than raw flavor, and the olive oil adds a nice touch.
All meals are rich in vitamin a garlic flavor and adds a natural antibiotic and he is good in my swine flu