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Cooks' Ingredients Garliceach
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60p eachFilled with homemade pesto butter and oozy mozzarella, this hedgehog-style garlic bread will have everyone coming back for a second chunk. It’s particularly good dunked into tomato soup.
Recipe by: Georgina Hayden
Angela Hartnett serves this recipe for Nick Grimshaw and guest Kaya Scodelario on episode 6, season 5 of Dish, the Waitrose podcast. To start, there's a whiskey sour, followed by bucatini with buttery cavolo nero, anchovies & pangrattato, and to drink, Zenato Villa Flora Lugana Veneto.
Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Put the garlic in a mini food processor or high-speed blender with the basil leaves and stalks, pine nuts, Parmigiano Reggiano and oil; season. Whizz until smooth, then whizz in the butter to make a vibrant pesto butter.
Make slashes in the sourdough loaf in a criss-cross pattern, cutting almost down to the base of the loaf and spacing the cuts around 2-2.5cm apart. Gently prise open the bread and evenly spoon in the pesto butter, chopped Taleggio and grated mozzarella, pushing down into all the nooks and crannies. Rub any extra pesto butter over the top of the bread. Wrap the loaf in foil, put on a baking tray and bake for 20 minutes, then remove the foil and continue to bake for a further 8-10 minutes until the bread is golden and oozy. Serve straight away.
Typical values per serving when made using specific products in recipe
Energy | 2,781kJ/ 666kcals |
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Fat | 39g |
Saturated Fat | 16.1g |
Carbohydrates | 55g |
Sugars | 3.2g |
Fibre | 2.9g |
Protein | 22g |
Salt | 1.9g |
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