Scribd Logo
Upload

Welcome to Scribd!

  • 38 views

    Garlic "Nots" v1.0

    Uploaded by

    zoltan2014
    This recipe provides instructions for making garlic "nots", small dough balls filled with cheese and baked. The dough is made from bread flour, yeast, salt, sugar and water and olive oil and rises overnight in the refrigerator. The filling consists of minced garlic steeped in olive oil along with mozzarella cheese. Balls of dough are formed around tablespoons of the cheese filling and baked until golden. While still warm, the "nots" are tossed in the remaining garlic oil and fresh parsley.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Garlic "Nots" v1.0

    Uploaded by

    zoltan2014
    38 views1 page
    This recipe provides instructions for making garlic "nots", small dough balls filled with cheese and baked. The dough is made from bread flour, yeast, salt, sugar and water and olive oil and rises overnight in the refrigerator. The filling consists of minced garlic steeped in olive oil along with mozzarella cheese. Balls of dough are formed around tablespoons of the cheese filling and baked until golden. While still warm, the "nots" are tossed in the remaining garlic oil and fresh parsley.

    Original Description:

    Bread / Appetizer / Sides Recipe

    Original Title

    Garlic “Nots” v1.0

    Copyright

    © © All Rights Reserved

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe provides instructions for making garlic "nots", small dough balls filled with cheese and baked. The dough is made from bread flour, yeast, salt, sugar and water and olive oil and rises overnight in the refrigerator. The filling consists of minced garlic steeped in olive oil along with mozzarella cheese. Balls of dough are formed around tablespoons of the cheese filling and baked until golden. While still warm, the "nots" are tossed in the remaining garlic oil and fresh parsley.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    38 views1 page

    Garlic "Nots" v1.0

    Uploaded by

    zoltan2014
    This recipe provides instructions for making garlic "nots", small dough balls filled with cheese and baked. The dough is made from bread flour, yeast, salt, sugar and water and olive oil and rises overnight in the refrigerator. The filling consists of minced garlic steeped in olive oil along with mozzarella cheese. Balls of dough are formed around tablespoons of the cheese filling and baked until golden. While still warm, the "nots" are tossed in the remaining garlic oil and fresh parsley.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    GARLIC “NOTS”

    Prep Time: 11 Hours


    Cook Time: 1 Hour
    Total Time: 12 Hours
    (Makes about 2 dozens)

    Ingredients:
    Pizza Dough:
    3 ¾ Cups Bread Flour
    1 package (7 grams) Yeast
    1 Tablespoon Iodized Salt
    2 teaspoons White Sugar
    1 1/3 Cups Water, room temperature
    ¼ Cup Extra-Virgin Olive Oil

    “Nots”:
    ¾ Cup Extra-Virgin Olive Oil
    10 pieces Garlic Cloves, minced
    1 Cup Shredded Mozzarella Cheese
    ½ Cup Freshly-chopped Parsley

    Directions:
    1. MAKE THE DOUGH: In the bowl of an electric mixer fitted with the dough
    hook, combine the flour with the yeast until well combined. Add the salt,
    sugar, water and oil. Mix on low-speed until the mixture comes together,
    about 3 minutes. Increase the speed to medium and continue to mix until a
    smooth dough forms, 5 minutes more. (You can also mix the dough by hand
    for 10 minutes total.)
    2. Lightly grease a large bowl with olive oil. Transfer the dough to the bowl,
    cover with plastic wrap and let rise in the refrigerator overnight.
    3. MAKE THE “NOTS”: Pre-heat the oven to 375°F and line a baking sheet with
    parchment paper.
    4. Heat the olive oil in a small pot over medium heat. When it begins to shimmer,
    add the garlic, remove from the heat and let steep for 15 minutes.
    5. To shape the “nots,” form the dough into rough balls (use about 3
    Tablespoons of dough per “not”) around 1 Tablespoon of shredded cheese.
    Round the dough into smooth balls (see Finishing Touches, below).
    6. Brush the “nots” generously with the oil and bake until golden, 10 to 13
    minutes. While still hot, toss the “nots” in the remaining oil and parsley. Let
    cool for 10 minutes before serving.

    THREE STEPS TO PERFECT “NOTS”:


    1. Flatten the dough slightly with your palm, and place 1 Tablespoon shredded
    cheese in the center.
    2. Fold the outer edges of the dough inward, pinching at the top to seal.
    3. To make sure the “nots” are fully sealed, roll each ball on the counter until the
    surface of the dough is smooth.

    You might also like