This is a recipe from my travels in Europe. It's traditional to fry bread in bacon or beef fat. I've added rosemary and garlic to the recipe to make the most delicious garlic bread, ever.
|4||slices - Villagio Italian Style Thick Slice White Bread Original|
|3 tbsp||bacon fat rendered from pan frying 1 lb. of Maple Leaf Bacon. Do not filter bacon bits.|
|1 tbsp||crushed dried rosemary leaves|
|2 tbsp||minced garlic (preferably fresh but dried may be used)|
1. Heat 1/2 the bacon fat to a high temperature.
2. place bread slices on a large frying pan/skillet and into the hot bacon fat. Fry each side until golden brown. Turn and repeat the other side, making sure to distribute the fat along the bottom of the pan.
3. Remove the bread. Add the remaining bacon fat and the minced garlic. Heat to a medium high temperature. Quickly add the fried bread back into the pan and coat both sides with the hot garlic fat and remove. Sprinkle with crushed Rosemary.
4. Serve whole, 1/2, 1/3 or 1/4 slices, as desired, immediately.
Variation: Should you wish to turn the garlic bread into croutons, cube the bread before adding to the fat and increase the fat amount in the recipe by +30%.
Be careful to brown the bread and garlic but do not burn. The rosemary, garlic and tiny left over bacon bits will flavor the bread beautifully.
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