Get the Extra Virgin and Garlic Satchel Bombe recipe
This little ditty has become one of my customers favorite bread item. The slow roasted garlic in extra-virgin oil is steamed in a small bag of crispy dough. The ricotta gem inside adds to the supple garlic heaven and is countered with a cool and chunky garlic-tomato vinaigrette. I sometimes use chive strings or long leeks to tie. Please note: If your oven cooks with very strong top heat, you may want to bake these at 450 at 15 minutes. John Gutekanst talks about this hot appetizer in his article: A Guide to Cooking Oils in the Pizzeria.
Extra Virgin and Garlic Satchel Bombe
Author: Pizza Today
Recipe type: Appetizer
Ingredients
- 2 cups whole peeled garlic cloves
- (approx. 10 ounces)
- ¼ cup extra-virgin olive oil
- 5 sprigs of fresh thyme tied in a small bundle
- 3, 4-ounce proprietary pizza dough balls
- 3 tablespoon whole milk ricotta cheese
- 3 lengths of 12 inches of culinary twine
- 6-7 large, premium canned pear tomatoes, (approx. 12 ounces) (like Valoroso or San Marzano)
- 1 teaspoon red wine vinegar
- 5 ciliegine fresh mozzarella balls, (small balls) cut in half
- 3 leaves fresh basil
- Salt and pepper to taste
Instructions
- Place the whole garlic cloves, the bundle of thyme and the ¼ cup extra-virgin oil in a small pan and place into a 300-degree oven for 3.5 hours. The garlic will turn dark-golden and shrink a little.
- When done, place aside to cool.
- While cooling, use your fingers to drain the tomatoes of their juice and pull in half then into rough strips.
- Place into a bowl with a pinch of salt and pepper and the teaspoon of red wine vinegar.
- Pour ¼ cup of the garlic pan oil into the tomato mix and gently stir. Set aside to marinate.
- Pre-heat a deck oven to 500 F.
- Form 3 discs approximately 4 inches in diameter of your proprietary pizza dough and place all on a parchment covered tray.
- Take the kitchen twine and double each string.
- Using a straining spoon, place 30 of the slow-baked garlic cloves into the middle of each round with a pinch of salt.
- Place a 1 tablespoon dollop of ricotta on top of the garlic. You may have some residual oil sneaking to the edge of the dough, and you must stop it from hindering the seal by pulling up in different places. Do not pull the dough off the tray or you will stretch it too much and ruin the shape.
- Fold the dough in half.
- Start at one end and fold the dough in an “S” shape all the way up the folded half-moon. You may have to use your pinkie fingers to hold the other end up if oil leaches out.
- Bundle all the folded dough at the top of the sack leaving 1 inch of above your now tightening fingers.
- Squeeze the neck of the dough and tie with the twine.
- Place the tray containing the satchels in the oven and bake for 12 minutes. Note: These satchels are tall. You may turn the top of your oven down in temperature if the top starts burning. It is important to bake the outside without having any raw dough in the center.
- Place the garlic-tomato vinaigrette on a plate and top with the mozzarella ball halves.
- Place the garlic satchel bombe in the center of the plate, remove the twine and sprinkle with the basil. Enjoy.
