""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. "This recipe shines when made with a rustic loaf of country bread, but baguettes work well, too. Either way, use the most flavorful, crustiest bread you can find - it'll make all the difference.""
"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 combines cooked minced garlic in olive oil with grated raw garlic, room-temperature butter, chopped herbs, finely grated Parmesan, garlic powder, salt, and pepper to create a richly flavored compound butter. Minced garlic is gently cooked over medium-low for about seven minutes until tender and fragrant without browning, then cooled and mixed with the remaining ingredients. A rustic country loaf or baguette is deeply scored into 1-inch slices and filled with the garlic-herb-Parmesan butter for a garlicky, crusty interior. The loaf can be prepared, wrapped, and refrigerated up to one day before baking. Preheat the oven to 400 degrees and bring the loaf to room temperature before baking. Use the most flavorful, crustiest bread available for best results.
Read at The Mercury News
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