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Garlic Knots

8/21/2022

INGREDIENTS
1 package of store-bought pizza dough
6 tablespoons of salted butter
2-3 large cloves of garlic, minced
1 tablespoon parsley flakes

DIRECTIONS

Remove pizza dough from refrigerator and let it rest at room temperature for 40 to 60 minutes.
Preheat the oven to 400 °F and line a baking sheet with parchment paper.
Melt butter with garlic in the microwave or on a stove top and set it aside.
Uncover the dough, punch it down a few times, and transfer the dough to a lightly floured surface. Cut the dough into 8 equal sections and roll each section into a 6-inch long rope. Grab the end of each dough rope and tie into a knot, and tuck in the ends. Arrange the knots on the prepared baking sheet about 1 inch apart from each other. Brush with garlic butter.
Bake for 15-20 minutes, or until golden brown.
After the knots are baked, immediately drizzle with basil oil and Parmesan cheese.

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Basil Oil

8/21/2022

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INGREDIENTS
1 ½ cups (packed) fresh basil leaves
¾ cup olive oil

DIRECTIONS

Blanch basil in medium saucepan of boiling water 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels removing as much liquid as possible.
Transfer to blender. Add oil and puree until smooth. Drain oil through several cheese cloth or coffee filter to remove the solids. This process can take up to 30 minutes if you use a coffee filter and allow it to slowing drip.
Transfer to a small bowl and cover let stand at room temperature for 30 minutes before using.

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INGREDIENTS
1 large onion, diced small
1 medium carrot, peeled and diced small
1 celery stark, diced small
2 tablespoon olive oil
1 pound ground beef
1 pound ground pork
4 oz. Italian bacon (pancetta), chopped finely
1 cup dry white wine
1 cup whole milk
1 can crushed tomatoes (14.5 oz)
2 cups chicken broth
Salt and black pepper to taste
Pinch of nutmeg (optional)

DIRECTIONS

Finely chopped, onion, carrot and celery in a food processor.
Heat oil in a large pot over medium heat. Add pancetta, beef, pork, and vegetable, add salt and black pepper. Break up meat with a spoon, until moisture is almost completely evaporated, and the meat is brown, about 15-20 minute.
Add wine to the pot and bring to a boil, stir while scraping the brown bits from the bottom of the pot, about 2 minutes.
Add milk and bring to a boil, reduce heat, simmer for 5-8 minutes then add tomatoes, nutmeg and broth; bring to a boil, reduce heat, and simmer for about 2 hours. If sauce looks dry add ½ cup water or broth. Once sauce is thickened, serve with your favorite pasta.

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Cooking with Dianne Morin

Garlic Knots

Basil Oil

Bolognese Sauce

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