00:00I'm Samin Nasrat and today we're going to make panne criminale, my pull-apart garlic bread.
00:05So to start with, we're just going to finely chop eight cloves of garlic. You want to make
00:09sure there's a generous amount of oil in the pan. This is probably like two or three tablespoons.
00:13There's a little bit of golden. Now that's pretty done. It has a cooked garlic smell.
00:18We want about eight tablespoons of butter. We'll add our parsley in, a little pinch of salt,
00:22some garlic powder, and the finely grated raw garlic. Add parmesan. All right, so the garlic
00:27is room temperature now. So now we have three forms of garlic in there. It's really going to make this
00:31sort of a very special multi-dimensional garlic bread. I'm going to get the bread ready. I'll
00:37carefully score it all the way down, but not cut through. So the key when you're spreading the
00:43butter is to stick only to one side. You really wrap it up well because you don't want the bread
00:48to dry out because it spends the first 20 minutes or so in the oven. It's barely at 400 right now,
00:53so I'm just going to leave it there. So see you in 20 minutes. Oh, it smells so good. So I'm going to
00:58put it on a higher rack this time just so it can get nice and crisp on the top. One of my friends
01:03kept saying it's criminally good, so we jokingly started calling it panne criminale, like criminal
01:08bread. This is just such a nice treat. Happy cooking and happy eating.
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