Parmesan Knots

Name: Parmesan Knots
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 16
Ingredients: Parmigiano Reggiano PDO cheese grated 6 tbsp; Type 00 flour 1.6 cups; Butter cold from the fridge 3.5 oz; Whole milk cold from the fridge 0.3 cup; Oregano dry 1 pinch; Fine salt 1 pinch; Eggs 1; Parmigiano Reggiano PDO cheese grated 2 tbsp; Oregano dry 1 pinch

it es br de fr

112

Calories per serving

Vegetarian

Energy Kcal 112
Carbohydrates g 10.4
of which sugars g 0.7
Protein g 2.9
Fats g 6.6
of which saturated fat g 3.8
Fiber g 0.5
Cholesterol mg 32
Sodium mg 72

Difficulty: Easy
Prep time: 20 min
Cook time: 18 min
Makes: 16
Cost: Low
Note + 30 minutes of resting time for the dough

PRESENTATION

Parmesan knots are these awesome little snacks straight from Northern Italy that just seem to shine at every holiday party. Really good stuff. They’re made from brisée dough loaded with real Parmesan cheese and a bit of oregano. When you bake them—crispy and golden on the outside, and so tender on the inside. Seriously, you can't resist them. In Italy, they're everywhere during Christmas and New Year’s, and, you know, it’s obvious why—they disappear fast. The parmesan knots are perfect finger food. You can grab one and keep chatting away, no problem. Whether you call them garlic parmesan knots or just think of them as an easy garlic knots recipe, they always win people over.

Bringing these to your table feels like sharing a little piece of Northern Italian tradition. I mean, the aroma alone—baked dough, fresh Parmesan, and that oregano—makes the kitchen feel super festive. Many families actually box them up as savory gifts during the holidays. And the texture? So so good. The first bite is crisp, but then there's this moist softness that highlights the cheese. Really. Compared to other bread appetizers like parmesan garlic bread or cheesy garlic rolls, these knots are smaller and just more fun to eat. Some folks even sprinkle extra herbs or brush them with melted butter for more flavor. And look, however you serve them, you end up with a quick garlic knots snack perfect for sharing—or keeping all to yourself, really.

At a party or as a gift, homemade parmesan knots bring that Italian holiday vibe. No question.

INGREDIENTS

112

Calories per serving

Ingredients for the Parmesan Shortcrust (for 16 knots): Parmigiano Reggiano PDO cheese 6 tbsp (30 g) - grated; Type 00 flour 1.6 cups (200 g); Butter 3.5 oz (100 g) - cold from the fridge; Whole milk 0.3 cup (70 g) - cold from the fridge; Oregano 1 pinch - dry; Fine salt 1 pinch

For the Topping: Eggs 1; Parmigiano Reggiano PDO cheese 2 tbsp (10 g) - grated; Oregano 1 pinch - dry

Preparation

How to prepare Parmesan Knots

To prepare the Parmesan knots, start with the dough: place the flour and cold butter cut into pieces in a food processor with blades 1. Also add the dried oregano 2 and salt 3,

turn on the blades and blend until you get a sandy and floury mixture 4. Transfer it to the work surface 5 and shape it into the classic fountain shape 6.

Pour the grated Parmesan cheese 7 in the center and, starting to knead quickly to incorporate the flour, gradually add the well-chilled milk 8. Briefly knead the dough until it becomes firm and rather elastic 9,

form it into a patty and shape it into a rectangle, flatten it slightly, then wrap it in plastic wrap 10 and let it rest in the fridge for at least 30 minutes. After this time, you can proceed to form your knots. Divide the dough into portions of about 0.88 oz each and make each into a narrow loaf about 7 inches long 11. Twist the loaf to create a small loop 12

then tie the loaf, passing one of the two ends through the loop; gently pull to form a small knot 13. Continue this way to create the other Parmesan knots. Place them on a baking sheet lined with parchment paper, brush them with beaten egg 14, and then sprinkle them with Parmesan 15

and oregano 16. Bake your Parmesan knots in a preheated static oven at 392°F for 18 minutes 17, remove them from the oven, and let them cool. The delicious snack is served 18!