Garlic Knots (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Ingredients:
basic pizza dough, recipe follows |
1/2 cup unsalted butter |
3 tablespoons minced garlic |
1 tablespoon olive oil |
1 teaspoon coarse sea salt |
1/4 cup grated pecorino romano cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Prepare Basic Pizza Dough as recipe instructs below and set aside to rise.
2. Combine butter and garlic in a small saucepan over low heat. Cook until the garlic is fragrant and tender, 3 to 4 minutes. Cover, remove from the heat and set aside. Keep warm.
3. Preheat oven to 375 degrees F and lightly grease 2 large baking sheets. Set aside.
4. Remove risen dough from the bowl and place on a lightly floured surface. Using a lightly floured rolling pin, roll dough out into a large rectangle, about 16 by 12 inches. Brush the dough lightly with the olive oil. Cut the dough in half lengthwise and then cut crosswise into strips about 1 1/4 inches wide. Tie each strip loosely into a knot, stretching gently if necessary, and place on prepared baking sheets about 2-inches apart. Sprinkle the tops of the knots with salt. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 30 minutes.
5. Bake until golden brown and risen, about 20 minutes. Transfer to a large mixing bowl and toss gently with the warm garlic butter, Pecorino Romano cheese, and parsley. Add salt to taste if necessary. Serve immediately.
6. Basic Pizza Dough:
7. 1 cup warm water (105 to 115 degrees F)
8. 1 (1/4-ounce) envelope active dry yeast
9. 1 teaspoon honey
10. 2 tablespoons extra-virgin olive oil
11. 3 cups unbleached all-purpose flour
12. 1 teaspoon salt
13. Yellow cornmeal, for sprinkling the baking sheet
14. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
15. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
16. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
17. Yield: dough for 1 (15-inch) pizza
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