I did :-/.
It was an anonymous agreement between me and two other people that it lacked flavor. Now before I go any further I’d like to say that I substituted cream with milk, because a roomate threw my cream out for some strange reason. Now cream is better than milk, but in my experience switching one out for the other doesn’t neccesarily break a recipe, or at least not when a recipe calls for so little of it in the first place. I also substituted Pancetta for proscuitto because after searching through three different grocery stores, I couldn’t find it anywhere…though I suspect a local deli that closes early in the day may have it.
Now other than these two things, I stuck to the recipe, and I got the same results as I did the first time. A pasta dish that tasted like noodles with parmagean cheese, butter, and little bits of egg. I couldn’t taste anything resembling meat in there unless I was biting right into it.
So what’s the deal here? Is the Pancetta neccesary, or am I doing something totally wrong? Should I be buying a different kind of pasta? Or putting something into the water while the noodles boil? Why am I still getting a bland taste over here?
With having asked those questions, I would like to say the garlic knots I baked came out very nice…even though I forgot to add salt to the pizza dough I made them with. If anyone feels like making these at home, here are the ropes:
1 tablespoon Yeast
3/4 tablespoon sugar
1/2 tablespoon salt
3-4 cups flour
Pour 1.5 cups of hot water into a measuring cup and immediatly apply sugar and yeast. Stand back and wait around five minutes or untill the fermented water has developed some bubbles. Throw into a large bowl with one cup of flour and the salt and stir until flour is completely dissolved. Then gradually throw in half a cup of flour until the dough has become too solid to stir comfortable. At this point throw a handfull of powder onto your kitchen counter (or some flat, clean surface) and drop the dough onto it. Powder your hands with flour, and knead away at the dough while adding additonal flour until it feels like a breat. Firm, but not too sticky.
At this point, you can either cut the dough in half and make garlic knots with one half of the dough and a pizza with the other, or you can use both halves to make garlic knots. Each half should make about 7-10 knots. More if you make them small enough. Or if you’d like, throw one half into the freezer (after bagging it o’ course) and save for later.
Anyways, now you’ll want to throw the dough into a bag, place the bag onto a plate, and place the plate onto an oven turned all the way up. If you have a pizza stone, you’ll want it to be inside the oven heating up. Once the dough is done rising, cut it into little strips and tie into a knot…or anyother weird, perverted shape you might want. Freak. Place it on a pan, or stone that has been rubbed liberally with olive oil, and then pour a drop or two of olive oil ontop of each knot after placing them down. Put into the oven until they turn golden brown.
While they’re still hot (or rather, while they’re still cooking), fill a bag not likely to melt, or large tupperware container, with a good mix of olive oil, your favorite Italian herbs and/or spices, and cheeses such as parmesean. Once the knots come out of the oven, throw them into the bag/container, and shake vigorously. Open up the plastic, take the knots out, throw them into another bowl, and place them on the table for all to enjoy