Crispy garlic bread with Parmigiano Reggiano

Name: Crispy garlic bread with Parmigiano Reggiano
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Italia
Ingredients: 1 unit Baguette; 60 g Butter; 30 g Garlic; 50 g Parmigiano Reggiano from Frisona Cow 12 months (grated); 10 g Fresh parsley or chives; to taste Fine salt; to taste Black pepper

@vandelli-formaggi

Category: Appetizers

Golden and fragrant bread, enveloped in a buttery garlic cream and made irresistible by 12-month Frisona Cow Parmigiano: a meeting of simple flavors, intense aromas, and crunchiness that captivates at the first bite!

Difficulty: Easy

Cooking time: 12 minCooking: 12 min

Preparation time: 10 minPreparation: 10 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

Baguette1unit
Butter60g
Garlic30g
Parmigiano reggiano from frisona cow 12 months (grated)50g
Fresh parsley or chives10g
Fine saltto taste
Black pepperto taste

Purchasable products

Parmigiano Reggiano Frisona Cow 12 months (approx. 1 KG)

1 product

€ 20.10

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Cut the baguette in half lengthwise, then into slices 2-3 cm thick without cutting all the way through (or simply into diagonal slices).
STEP 2 OF 8
Work the softened butter in a small bowl.
STEP 3 OF 8
Add the crushed or very finely chopped garlic cloves, grated Parmigiano, chopped parsley or chives, a pinch of salt, and pepper.
STEP 4 OF 8
Mix until you obtain a smooth cream.
STEP 5 OF 8
Generously spread the cream over the entire surface of the bread (and between the slices if you left the baguette whole).
STEP 6 OF 8
Place the bread on a baking sheet lined with parchment paper.
STEP 7 OF 8
Bake in a preheated static oven at 200°C for about 12 minutes, or until golden and crispy.
STEP 8 OF 8
Serve the garlic bread hot, sprinkled with more chopped fresh parsley.

General Information

Storage notes

Best enjoyed freshly made! Store for a maximum of 1 day well-sealed at room temperature, then reheat for a few minutes in the oven.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	265.8
Carbohydrates (g)	1.34
of which Sugars (g)	1.34
Fat (g)	25.73
of which Saturates (g)	15.43
Protein (g)	7.11
Fiber (g)	0.36
Sale (g)	0.11

Proteins
7.11g·21%
Carbohydrates
1.34g·4%
Fats
25.73g·74%
Fibers
0.36g·1%