| RICOTTA AND OREGANO KNOTS
500g strong white flour
5ml sea salt
10ml caster sugar
15g fresh yeast
75g ricotta cheese
25g fresh oregano, wash and chop
300ml water
egg and black pepper to glaze
Weigh the flour into a large mixing bowl, and stir in the salt. Make a well in the centre, tip in the sugar, fresh yeast, ricotta, oregano and water, mix into a soft dough. Turn out, onto a work surface and knead for three minutes. Return to the bowl, cover with a tea towel and leave to rise until doubled in size.
Handle the risen dough gently. Turn out, onto a lightly floured work surface and shape into a rough rectangle. Cut into strips, approx. 20, then roll and shape each piece of dough into a skinny sausage, before tying into a knot and placing onto a greased baking sheet.
Leave to prove for up to 20mins glaze with beaten egg and cracked black pepper, then bake in a hot oven, 200ºc for 10-15mins. From the oven, place on a cooling rack.
Delicious served warm!
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