Monday, March 21, 2011

Truffle and Pesto Twists

Good Monday morning to y'all... After spending all weekend as resident 'winer' on the south side of town I'm back to focusing on my oodles of delicious posts that are eagerly awaiting their moment in the spotlight.

I just got done with a ass kicking rousing Monday morning workout with Anthony and my favorite bootcamp ladies. May I just say? 41 Sports rocks. Did you see the logo on the right side? Yes. That's how much I love it.

Yes, I am sufficiently exhausted but I wanted to get this twisty post up for you. A: because these were the twisted and most delicious side dish to my St. Paddy's day Irish Stew and B: because they are just plain curly and delicious.

The key to these bendy little morsels is starting out with a good dough. I went ahead and did a simple twist (pun probably intended) on my lovely pizza dough, which worked brilliantly.

The filling? Well the filling can be anything you want. We went with the basics: Pesto, truffle paste that I carried home from Italy and of course, cinnamon sugar. All were a-mazing. The ultimate in delicious carbohydration.

As I mentioned, these go well with a stew, like the Irish Stew I paired them with. They would also be a lovely companion to a gorgeous soup or salad. They're even be good all on their own; devoured while standing over the kitchen sink at 6:30 in the morning. Not that I'd know anything about that.

Yield: 8-12 twists, depending on size

2 packages active dry yeast (1/2 oz total)
4 1/2 - 5 cups all purpose flour
2 cups warm water
2 teaspoons salt

Filling ideas:
A basic pesto, like this one... or with basil
Truffle paste
A simple cinnamon/sugar combination
Sun dried tomatoes

In a large bowl, combine yeast and 2 Tablespoons of the flour. Mix well then add 1/2 cup of the warm water. Mix well and set aside for about 10 minutes until mix is bubbly.

To your mixture, add in salt and 3 more cups flour. Stir lightly then add the remaining 1 1/2 cups warm water. Stir to combine, gradually adding another about 1 cup flour.

Combine until dough comes together. Add another 1/2 cup flour until the dough doesn't stick. Prepare a floured surface with another 1/2 cup flour and turn dough out onto it. Knead for about 5-7 minutes, until dough is smooth and elastic.

Put dough back in bowl, drizzle with olive oil, cover and let sit in a warm spot for about 1 hour, until dough has doubled in size.

Meanwhile prepare your fillings as your little heart desires. See ideas above.

Preheat oven to 375.

When dough is ready, divide in half, then divide those halves in half. Divide each piece in half again. You can go even further if you want smaller twists.

Take each piece individually and roll it out into a wide rectangle about 1/8 inch thick. Spread filling onto top of dough then fold on top of itself. From there, simply twist the dough then transfer to a baking sheet.

Repeat for all dough balls.

Drizzle a little extra virgin olive oil on top of your twists then sprinkle with coarse sea salt.

Bake for 20-22 minutes, until golden and crispy.

These go great with soups, stews, salads or all on their own. They make a fantastic breakfast or side dish. You could even make them ultra small and serve them as appetizers with a delicious dip such as the zucchini tofu 'ricotta' dip or kalamata olive tapenade.



  1. I think my mouth is watering. I shouldn't have come here right now - I was just thinking to myself "I'm hungry!". :)

  2. Teri... ha ha! It's like going to the grocery store when you're hungry? :)



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