Garlic Knots

                                                                 Garlic Knots

Every cook needs a recipe for a delicious bread that requires a minimal effort resulting in a roll that she is proud to serve. Using favorite frozen dough or pizza dough recipe, this is it!

Pizza Dough: The base for your garlic knots can be homemade or store-bought. I am using my mom’s pizza dough recipe, substituting the all-purpose flour with bread flour.
  
Olive Oil: Use high-quality extra virgin olive oil to coat the knots and give them a rich, savory flavor. For a richer taste, you can use melted butter or a mix of butter and olive oil.

Garlic: Provides the signature garlic flavor. Fresh garlic is best for its strong, pungent taste. When in season, you can replace with garlic scape pesto. You can substitute with garlic powder, but fresh garlic offers the best flavor. 

Parsley: Fresh parsley adds a bright, herbaceous flavor and a pop of color. You can use frozen parsley. I do not recommend dried parsley as it lacks the fresh taste of the herb.

Salt: Sea salt or kosher salt can be used in the same quantity. A little goes a long way, as we are also using salty cheeses as a garnish.

Grated Cheese: For a sharp, salty garnish, use Parmigiano-Reggiano or Pecorino Romano cheese. If possible, use freshly grated. 

Dry Oregano: Adds a touch of earthy, slightly bitter flavor.
Butter (for the cast iron pan): Prevents sticking while creating a crispy bottom with a buttery flavor. You can substitute it with olive oil. 

I often prepare a batch of these savory knots while stashing the remaining dough in the freezer for impromptu garlic knot emergencies. Just in case you are wondering, yes, this is actually a thing in my meal preparation.

After the bread has risen,  knead.  Flour the surface and roll in a rectangle shape.  Cut in equal sized strips. Wrap each strip forming a knot.  Place on a parchment lined baking sheet.

When risen, bake at 425* till lightly golden.  Remove from the oven, cool a few minutes and brush with the Herb Oil allowing the oil to add flavor.  Rest to cool.

American Meatloaf

American Meatloaf

Meatloaf one would think is very American, its origins actually in a German colonial dish of minced pork mixed with cornmeal. Italians cook it a lot as well and in this rendition the cultures blend deliciously with the addition of a pestata to an American classic. Not only does it taste delicious but it is foolproof, moist every time. The leftovers reheat as if just cooked and Italians love to serve it with roasted potato wedges.

Ingredients
2 cups country crusty bread cubes
1 cup milk
2 medium carrots, cut in cubes
2 medium celery, cut in chunks
1 medium onion, cut in chunks
1 ½ pounds ground beef
1 ½  pounds ground pork
1 bunch scallions, cut in slices
1 cup grated Parmigiano Reggiano or Granna or Grana Padano
1 cup marinara sauce or pureed canned tomatoes
½ cup chopped fresh Italian parsley
2 teaspoons kosher salt
1 teaspoon dry oregano
2 tablespoons extra virgin olive oil

Directions:

Preheat oven to 375 degrees F. Put bread cubes in a medium bowl and pour the milk over. Let soak until bread is soft. Meanwhile, in a food processor, combine the carrot, celery and onion and pulse to make a fine-textured paste or pestata.

When the bread is soft, squeeze out excess milk and put bread in a large mixing bowl. Add pestata, ground meats, scallions, grated cheese, marinara sauce, parsley, salt and oregano. Mix well with your hands to evenly distribute all of the ingredients. Oil a 10-by-15 Pyrex (or other) baking dish with the olive oil. Form meat mixture into a loaf in the oiled pan.

Baked until browned and cooked through (the center of the meatloaf should read 165 degrees F in an instant read thermometer), about 1 hour and 15 minutes. Let cool for 10 minutes before slicing.