Ingredients for approximately 25 knots:50 g grated aged pecorino cheese200 g plain flour70 ml whole milk, cold from the fridge oregano100 g butter, cold from the fridge1 egg1 pinch of salt
Put the flour, the butter in pieces, 1 teaspoon of oregano and the salt into the food processor and mix until you obtain a crumbly mixture Transfer it onto the work surface, pile it up and form a “well” in the centre; put 40 g of grated pecorino into it and gradually pour in the milk, mixing with your hands until it has all been absorbed and kneading to form a compact ball. Flatten it slightly, cover with a cotton cloth and put it in the fridge to rest for at least 30 minutes. After this time, take the dough out of the fridge, break off a piece about the size of a walnut and, using lightly floured hands, roll it into a thin “rope” roughly 18 cm long and delicately tie it into a knot. Continue in the same way until you have used all the dough; as you prepare them, lay the finished knots on a baking tray lined with greaseproof paper, brush them with beaten egg and sprinkle with the remaining grated pecorino and oregano. Bake in a preheated oven, at 200 °C, for 18-20 minutes; remove from the oven and leave to cool on a rack.
These fragrant, golden “titbits” will go like hotcakes, you can bet on it!