Ingredients with Measurements:
- 500g all-purpose flour
- 1 tbsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 2 cups warm water
- 1/2 cup olive oil
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, yeast, salt, and sugar.
2. Slowly add the warm water and olive oil, mixing until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
4. Place the dough back into the mixing bowl, cover with a damp towel, and let it rise in a warm place for 1 hour.
5. Preheat the oven to 400°F (200°C).
6. Line a baking sheet with parchment paper.
7. Divide the dough into small pieces and roll them into thin strips.
8. Twist the strips into knots and place them onto the prepared baking sheet.
9. Brush the knots with olive oil and sprinkle with Parmesan cheese and chopped parsley.
10. Bake for 20-25 minutes until golden brown.
Time:
Preparation time: 1 hour and 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes approximately 20 knots.
Nutritional information:
Calories per serving: 180
Fat: 9g
Carbohydrates: 20g
Protein: 5g
Sodium: 250mg
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Fresh parsley can be substituted with dried parsley.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add garlic powder or minced garlic to the dough for a garlic bread twist.
- Substitute the Parmesan cheese and parsley with other herbs and spices such as rosemary, thyme, or oregano.
- Add chopped sun-dried tomatoes or olives to the dough for a Mediterranean twist.
Tips and tricks:
- Make sure the water is warm, not hot, to activate the yeast.
- Let the dough rise in a warm place, such as near a window or on top of a warm oven.
- Brush the knots with olive oil before adding the toppings to prevent them from burning.
- Serve the knots warm for the best flavor and texture.
Storage instructions:
Store the friciulìn al forno in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the knots in the oven at 350°F (175°C) for 5-10 minutes until warm.
Presentation ideas:
Arrange the knots on a platter and sprinkle with additional Parmesan cheese and parsley.
Garnishes:
Garnish with fresh parsley or basil leaves.
Pairings:
Serve with a side of marinara sauce for dipping.
Suggested side dishes:
Pair with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too sticky, add more flour.
- If the knots are not rising, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
Make sure to wash your hands and all utensils before handling the dough. Make sure the dough is cooked to an internal temperature of 190°F (87°C) to ensure it is safe to eat.
Food history:
Friciulìn al forno is a traditional Italian bread made with simple ingredients and baked to perfection.
Flavor profiles:
The friciulìn al forno has a crispy exterior and a soft, chewy interior. The Parmesan cheese and parsley add a savory and herbaceous flavor to the bread.
Serving suggestions:
Serve the friciulìn al forno as an appetizer or side dish for a family dinner or party.
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Region: Italian
Taste: Savory, Herby, Cheesy, Comforting, Rich