Black Garlic Knot Recipe

Prized for its antioxidative qualities, black garlic is a sweeter, less pungent, fermented version of the young garlic that we use in everyday cooking. The following recipe is a twist on the classic garlic knot, found in pizzerias, using both young and fermented garlic cloves.

Ingredients

• 14 ounces (397 grams)

  storebought pizza dough

• All-purpose flour (for dusting)

• 1/2 cup (120 millilitres)

  extra virgin olive oil+ extra for brushing

• 1/2 cup (11 grams)

  finely chopped Italian parsley

• 4

  cloves garlic, finely grated or minced

• 3-4

  cloves black garlic, minced

• 1/4 teaspoon

  fleur de sel salt

• 1/4 teaspoon

  freshly crushed black pepper

Directions

Pre-heat oven to 400 degrees Fahrenheit (200 degrees Celsius).

On a well floured surface, pat pizza dough into a 7×1 inch rectangle.

Cut dough, widthwise, into one inch strips.

Cut rectangle down the center, lengthwise.

Lightly stretch one section of dough until long enough to tie into a knot.

Tie strip of dough into a knot and pinch loose ends together on the underside of the knot.

Place each knot, pinched side down, on a parchment lined baking sheet.

Repeat previous 3 steps for each section of dough.

Brush tops of garlic knots with olive oil and bake on center rack of oven until lightly browned.

Meanwhile, in a medium sized bowl, whisk ½ cup extra virgin olive oil with chopped parsley, minced garlic, minced black garlic, salt and pepper.

Allow knots to cool on baking sheet for ten minutes, once removed from oven,

While knots are still warm, roll in garlic/ oil mixture, then enjoy!