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Sourdough Garlic Knots with Confit Garlic Butter, Frico Crust and Pepperoni Marinara
Bakkerij

Sourdough Garlic Knots with Confit Garlic Butter, Frico Crust and Pepperoni Marinara

5 uVoor 8Nutri-Score D€€
van @sol_snack2 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • bread flour (for the sourdough)Granen500 g
  • water (lukewarm, 75% hydration)Dranken375 ml
  • sourdough starter (active, bubbly)Overig100 g
  • salt (fine)Kruiden en specerijen10 g
  • olive oil (for the dough)Voorraadkast15 ml
  • garlic (whole heads, for confit)Groente en fruit4 stukken
  • olive oil (for confit garlic)Voorraadkast250 ml
  • butter (softened)Zuivel120 g
  • confit garlic (mashed, half butter half garlic)Groente en fruit120 g
  • onion (diced)Groente en fruit1 stuk
  • pepperoni (sliced)Vlees120 g
  • canned tomatoes (crushed)Voorraadkast400 g
  • thyme (leaves picked)Kruiden en specerijen3 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • chili flakesKruiden en specerijen2 g
  • pecorino (finely grated)Zuivel80 g
  • parmesan (finely grated)Zuivel80 g
  • parsley (finely chopped)Groente en fruit15 g

per portie

Voedingswaarden

613kcal

Koolhydraten
56 g
Eiwitten
13 g
Vetten
38 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Steelpan
  • Hapjespan
  • Blender
  • Ovenschaal ×2
  • Bakkwast
  • Oven

stap voor stap

Bereiding

  1. Make the sourdough

    • Mix the flour, water, sourdough starter and salt into a 75% hydration dough.
    • Add a little olive oil and work the dough until smooth.
    • Cover and let it bulk ferment until doubled and airy.
    Stap 1

  2. Confit the garlic

    • Peel the garlic heads and cover the cloves with olive oil in a saucepan.
    • Cook gently until soft and golden, then drain, keeping the confit oil.
    Stap 2

  3. Make the 50/50 garlic butter

    • Mash the confit garlic into the softened butter, half butter and half garlic.
    • Mix into a smooth, spreadable paste.
    Stap 3

  4. Start the pepperoni marinara

    • Dice the onion and fry the pepperoni in a pan until crisp and porky.
    • Add the onion, black pepper and chili flakes and cook until softened.
    • Add the tomatoes and thyme and simmer into a thick sauce.
    • Blitz the sauce until smooth.
    Stap 4

  5. Shape the garlic rosettes

    • Roll the dough out and smear the garlic butter edge to edge.
    • Roll it up like a cinnamon roll, split the roll and twist each piece.
    • Coil each twist into a rosette and place in the tall molds.
    • Proof until puffy.
    Stap 5

  6. First bake

    • Bake the proofed knots until golden and set.
    Stap 6

  7. Lacquer and coat

    • Brush the hot knots generously with the garlic confit oil.
    • Bury them in a blizzard of grated pecorino, parmesan and parsley.
    Stap 7

  8. Second bake for the frico crust

    • Return the knots to the oven until the cheese forms a crisp golden armor.
    Stap 8

  9. Serve

    • Serve the knots hot, dragged through the pepperoni marinara.
    Stap 9
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