Originally Posted by LasagnaBurrito
Np m that's why I ask!
. First thing I saw on google was self roasting, so figured it could be possibly, but sometimes it seems you can get this pre-w/e i.e., smoked chillis.
Thanks for the tips I'll check into it.
Also, "Focaccia" is what you want for Garlic bread? Any special prep to making it nice and garlic? Thanks
I also realized... There is no cooking instructions for this, any advice for a newbie on how I should prep this and temps and stuff? I understand if it's too much work, but I appreciate your time greatly, thanks a lot!
Why isn't it vegetarian???
I was interested in seeing what people would make with this theme, but this has brought out many "Cheese" dishes, and I know some don't eat cheese, but what makes this different from other cheeses?
I usually use fresh baked baguette for garlic bread, but had the focaccia on hand. I will soften a half stick of unsalted butter. Mix in tblspn minced garlic, 2 tblspn grated Parmesan cheese, (also usually add 1 tblspn chopped parsley, but not with pesto), spread on halved legnthwise bread and sprinkle a little garlic salt and fresh cracked pepper. bake at 400F for 5-10 minutes. Depending on how crispy you like it
Make well with flour, crack eggs in center, start by lightly beating eggs with fork and slowly incorporate flour by pushing it toward center. When it start to form a dough scrape off your hands and kneed until play dough like texture. I put a bowl of water to the side to dip my fingers in to moisten the dough a little bit. Once kneeled wrap in plastic wrap and put in fridge for 1 hour. Take out, let sit for 15 minutes then roll out on floured surface. At this point you can cut into pieces and hand roll as thin as you can manage or use machine. I use machine. IMHO much better and easier with machine. I then cut into 2x2in squares and put 1 tblspn mix on one square, cover with another, seal edges and cut with ravioli cutter (can get really cheap at Walmart). You can cut by hand, but raviol cutter way prettier. Cover and Let sit in fridge for 30min to several hours. Then boil in salted water for 3-4 minutes until they are puffs up and floating. Use gentle boil so they don't break up
Filling is all ingredients from other post well mixed
Creamy Pesto sauce: roasted pine nuts, 1/4 cup minced garlic, 2 cups fresh basil in food processor. Blend and after a couple seconds stream in extra virgin olive oil until nice paste forms. (At this point you can mix n 1/2 cup parm cheese and s&p to taste for regular pesto). However, I took my from processor and put in saucepan. Add one pint heavy cream and bring to hear boil. Remove from heat, add 1/2 cup parm cheese, return to heat on low and heat to desired thickness.
If you have any other questions, let me know.
Blows my mind that Parmesan cheese is not vegetarian, and I am embarrassed to not knowing that. When I apprenticed. Chef taught me technique, recipe, and skill in kitchen. The owner sat me down for book work. I always refer back to the guy who made me read a 486 page book on cheese. I guess I didn't study it as hard as I thought I did.