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