French croissants with jam
2020-08-13 / test@t
Nodules in a skillet with herbs and garlic
With such ruddy, aromatic buns, any dish will be tastier, be it soup, stew or salad. Their aroma depends on parsley and olive oil, so make sure the greens are fresh and the oil is cold pressed first.
Ingredients
- 100 ml olive oil
- 1 medium bunch of parsley
- 1/2 tsp chili flakes
- 1 clove of garlic
- 1/2 tsp salts
- 250 g flour
- 125 ml water
- 1/4 tsp salts
- 15 g fresh yeast
- 2 tbsp olive oil
STEP-BY-STEP COOKING RECIPE
Step 1
Mash the yeast with 2 tablespoons. water in the paste, add 1 tbsp. flour and stir, leave for 10-15 minutes.
Step 2
Sift flour into a large bowl, pour in yeast and remaining water, add salt and knead the dough. Add olive oil at the end. Knead the dough until smooth and place in a warm place to rise.
Step 3
Chop the parsley and garlic, place in a bowl, add salt and heat a little with a pestle to make the juice stand out. Then add the chili flakes and olive oil and stir. Leave it on until the dough rises, the flavor of the butter will become rich.
Step 4
Knead the dough that has come up, knead a little and put it back in the bowl to rise.
Step 5
Divide the dough into 20 small pieces, roll them into long sausages and tie them into a loose knot.
Step 6
Heat some oil in a non-stick skillet and arrange the knots in 1 layer, cover and cook over low heat for 3 minutes. Then turn them over to the other side and continue to fry for another 3 minutes.
Step 7
Place the hot nodules in a large bowl, pour over the scented butter and stir. Serve warm.
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