"This recipe from Chef Samin Nosrat's new cookbook, Good Things, comes from her days cooking monthly dinners at Tartine bakery, where she tried to use its bread in every menu. There, she started scoring bread vertically to allow for a maximal ratio of garlic butter to bread. The resulting loaf was so laden with garlic, herb, and Parmesan butter that it was, well, criminally good. Friends soon started calling it pane criminale, she writes."
"Mince 8 of the garlic cloves. Gently heat a small saucepan over medium-low and add the oil and minced garlic. Cook, stirring and swirling constantly, until the garlic is tender and fragrant, about 7 minutes. Do not allow it to take on any color. (If you sense the garlic is starting to brown, remove the pan from the heat and add a few drops of water.) Pour the garlic and oil into a medium heatproof bowl and set aside to cool."
Pane Criminale pairs a garlic-forward butter with crusty, scored bread to maximize flavor in every slice. Minced garlic is gently cooked in olive oil over medium-low until tender and fragrant, then cooled and combined with grated garlic, room-temperature butter, chopped herbs, finely grated Parmesan, garlic powder, kosher salt, and black pepper. The loaf is deeply scored in 1-inch slices without cutting through, filled with the butter mixture, and baked from room temperature after a 400°F oven is preheated with a center rack. The loaf can be prepared, wrapped, and refrigerated up to one day ahead and should be brought to room temperature before baking.
Read at www.mercurynews.com
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