Hands on monkey business
|You literally wont be able to keep your hands off this.|
Conservative table manners seem to indicate tearing up bread and dipping it ferociously in a bowl of this, that or another is as far as inhibitions will allow for most diners. And from where did this preprandial dipping idea originate? In Italy olive oil is certainly eaten with bread but this dipping malarky goes no further than the top of the grocers counter or gourmet trade fair stand. For some, there is a squeamishness about being intimate with your food. For others, it's all about hygiene.Try and forget early table training, and recapture some of the childhood joy of playing with your food. Breads are baked to be torn, dipped and wrapped around foods .My late mother-in -law just adored it
when the bread and olive oil with balsamic arrived at the table for her to begin dipping.
The recipe i am sharing with you today is basically a moorish savoury version of monkey bread that you won't be able to stop snacking on, and its perfect for when the gang comes round.
All you need is five ingredients and 30 minutes plus proving time to make this melty, cheesy, pull-
Cheesy garlic dough balls
8 to 10 servings
2 tsp fast action yeast
strong white bread flour 500g, plus more for dusting
1tsp fine salt
5 tablespoons unsalted butter, melted
125g mozzarella, cut into 18 x 1cm cubes
2 tablespoons chopped fresh herbs, thyme rosemary parsley and basil
Freshly ground black pepper