Ingredients
- 2 cups Anna TIPO 00 Flour
- 3/4 cup Warm Water
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Sugar
- 1 packet Active Dry Yeast
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 3 tbsp Bellino Minced Garlic
- 1/2 tsp Cento Crushed Red Pepper
- 1/4 tsp Cento Ground Black Pepper
- 1 tbsp Cento Parsley
- 1/4 cup Romano Cheese
Directions
In large mixing bowl, add flour. Create a well in the center of the flour, pour the water into the center. Next, add salt to the flour portion of the bowl only. Do not mix it into the water, it will be mixed later. Add the sugar and yeast to the water. Begin stirring the yeast in the water. Then, gradually mix the flour in with the water in small increments. As the dough begins to form, add flour to the surface on which you will be kneading the dough. Then, take it out of the bowl and continue working it by hand. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth. Then, place a small amount of extra virgin olive oil on the bottom of a bowl to prevent the dough from sticking and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen (this usually takes 15-20 minutes). To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready.
Preheat oven to 425˚F. Flatten dough into an 8âu20ac circle. Cut 6 vertical strips then cut those strips into thirds, leaving you with 18 small strips of dough. Take one small strip of dough and tie it into a knot just like you would a piece of string, pinching off any excess. Repeat until you are left with 18-22 knots. Bake knots for 15 minutes until golden, then set aside. In a large mixing bowl, combine extra virgin olive oil, garlic, red pepper, salt, pepper and parsley. Toss the knots in the mixture until well coated. Lastly, add the Romano cheese and toss again. Serves 4-6.
