Parmigiano Knots Recipe
Category: Appetizers
Servings: 16
Ingredients:
| Ingredient | Quantity |
|---|---|
| Parmigiano Reggiano DOP | 30g |
| All-purpose flour (Farina 00) | 200g |
| Butter (cold, cut into chunks) | 100g |
| Whole milk | 70g |
| Oregano (dried) | 1 pinch |
| Fine salt | 1 pinch |
| Egg | 1 |
| Parmigiano Reggiano DOP (grated) | 10g |
| Oregano (dried) | 1 pinch |
Instructions:
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Prepare the dough: Begin by making the dough for your Parmigiano knots. In a food processor with a blade attachment, combine the all-purpose flour and cold butter, cut into small cubes. Add a pinch of dried oregano to the mixture. Pulse until the ingredients blend together and form a coarse, sandy texture.
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Form the dough: Transfer the dough mixture to a clean, flat surface. In the center, add the grated Parmigiano Reggiano and gently mix everything together by hand. Knead the dough briefly until it becomes firm and elastic, ensuring the cheese is well incorporated. Shape the dough into a rectangular block and flatten it slightly.
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Wrap and chill: Once the dough is shaped, wrap it tightly in plastic wrap and refrigerate for about 30 minutes. This step will help firm up the dough, making it easier to shape the knots.
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Shape the knots: After chilling, remove the dough from the fridge and cut it into small pieces, approximately the size of a walnut. Roll each piece into a long, thin strip. Take each strip and create a small loop, then tie it into a knot, pulling one end of the dough through the loop to form a tidy, little knot.
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Prepare for baking: Line a baking sheet with parchment paper and arrange the Parmigiano knots on it. In a small bowl, beat the egg with a pinch of oregano and brush this mixture generously over each knot. This will give the knots a beautiful golden-brown finish when baked.
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Bake the knots: Preheat the oven to 200ยฐC (392ยฐF) in static mode (non-fan). Place the baking sheet in the oven and bake for 18 minutes or until the knots are golden and crisp on the outside.
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Cool and serve: Once baked, remove the Parmigiano knots from the oven and allow them to cool for a few minutes on a wire rack. These savory treats are now ready to be served and enjoyed as an appetizer or a snack.
Nutritional Information (approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 10g |
| Protein | 6g |
| Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 35mg |
| Sodium | 200mg |
| Fiber | 1g |
| Sugar | 1g |
These delicious Parmigiano knots are a perfect choice for a quick and savory appetizer. Rich in the iconic flavor of Parmigiano Reggiano, theyโre wonderfully crispy on the outside, tender on the inside, and ideal for any occasion. Enjoy them at your next party or as a delightful snack to share with friends and family!
