Posted by Mariah | Posted in Appetizers & Sides, Breads, Uncategorized | Posted on 22-01-2012
My favorite Italian restaurant is Garozzo’s in Kansas City, Missouri. The original location is in Kansas City’s Little Italy near the river market. My dear friend, Frank Siraguso, who grew up in Little Italy during its golden age, turned me onto Garozzo’s many years ago. I was immediately smitten.
The first thing I remember tasting was a dish called Sicilian Garlic Dip that Frank affectionately called Italian Butter. Served with warm Italian bread, the dip was one of the most decadent and addictive dishes I’ve ever tasted. Like the infamous Turkish Delight in Chronicles of Narnia, I couldn’t get enough! The more I ate, the more I wanted.
At home, I tried to mimic the recipe. It’s impossible. But once I moved here to Iowa and far away from Garozzo’s, I became determined to come as close as I could.
What I came up with is a garlicky herbed dip that can’t beat Garozzo’s, but holds its own here at the Andrews’ dinner table.
2 tablespoons butter, melted
1 large clove garlic, minced
1/2 cup extra virgin olive oil
1/2 tsp. dried or fresh rosemary
1/2 tsp. dried basil (1 tsp. fresh)
1/4 tsp. crushed red pepper
1/8 tsp. cracked black pepper
1/4 to 1/2 cup freshly grated Parmesan or Romano cheese
2 or 3 dashes of salt
- In the still warm melted butter, add minced garlic and stir. (This infused the fresh garlic flavor into the rest of the dip.)
- Add all remaining ingredients, grating cheese in last. Serve at room temperature with Italian or crusty ciabatta bread.