Truffle garlic knots are among our most popular appetizers at Russo’s for several reasons. It’s hard to beat the simplicity, yet satisfying taste of hand-knotted dough dipped in a generous mix of EVOO, garlic, and Pecorino Romano Cheese. It’s almost like a miniature calzone in many respects.
Italians have been making delicious bread adaptations since at least the invention of Bruschetta in Ancient Rome. How long have garlic knots been around, though?
This specific item, like much of what we make, came from dedicated Italian chefs in New York. In post-WWII Brooklyn, the economy was pretty rough, which was a big catalyst for pizza’s soaring popularity. It was affordable and still a terrific meal for the whole family.
One thing was certain, however - nobody wasted food.
That’s essentially where garlic knots formed, from the leftover dough after creating fabulous Brooklyn-style pizzas. It’s believed that they started off just as “garlic rolls,” before innovative chefs, like Anthony Sette, configured them into “knots.” His establishment, Anthony’s Place, has been making some version of a garlic knot since opening in 1947.
As we mentioned, our garlic knots have a nice coating of olive oil, Romano cheese, and, of course, garlic. So, if you’re wondering what to use for dipping sauce, it should be something that complements those ingredients. We recommend marinara sauce, but it’s also possible to enjoy them with more garlic sauce, butter, or even ranch dressing.
If you’re bringing a large family for pizza with us, then consider grabbing multiple appetizers to keep everyone happy. Here are some other terrific options you can get before enjoying a full entrée:
Do you see one you like?
If so, then come try them soon with us at Russo’s New York Pizzeria in Conroe. Among nearby Italian restaurants, we have the most diverse and authentic menu items ranging from garlic knots and meatballs to dozens of pizza selections (and much more). Contact us anytime to place an order or ask questions by calling 936-539-5900.