DOUGH PINOT PAIRINGS
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PERFECT PINOT PAIRING
Earthy and elegant, fruit-forward and food-friendly, this gorgeous Pinot Noir pairs beautifully with this richly flavored recipe.
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Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.
Khachapuri with Spanish Chorizo
Ingredients
For the dough
- 3+ 1/2 cups bread flour
- 1+ 1/4 cups rye flour
- 2 + 1/4 cups water
- 3/4 tablespoon honey
- 1+ 1/2 tablespoons olive oil
- 1+ 1/2 tablespoons butter soft
- 1/2 tablespoon salt
- 1 teaspoon active dry yeast
For the filling:
- 1 1/2 cups Spanish chorizo minced
- 1 1/2 cups low-moisture mozzarella
- 1 1/2 cups sheep's milk ricotta
- 1 egg + more as needed
- 2 tablespoons garlic minced
- 2 tablespoons dill
- 2 tablespoons parsley
- 1 teaspoon salt
Instructions
Mix the dough:
- When ready to mix, Combine all ingredients in a bowl. Mix by hand until thoroughly combined, use warm water. Cover and let rest 30 minutes. Once the dough has rested properly, knead the dough on a floured surface for 3-5 minutes, or until the dough becomes slightly stronger and smooth. Cover and let ferment at room temperature. Punch down the down after 1 hour of proofing, then let rise for a second hour for a total of two hours
Divide & Round:
- The dough is properly fermented when light and airy, and about doubled in size. When the dough is ready, lightly flour a work surface. Divide the dough in quarters, they should weigh 250g. Round each piece and let rest at room temperature, covered, for 30 minutes.
Make the filling:
- After the dough is rounded and resting, make the filling. Combine the two cheeses, chorizo, herbs, salt and one egg thoroughly in a bowl, the mixture should be homogenous. Set aside until ready to use.
Shape:
- Lightly flour a worksurface and dust each of the dough pieces with flour. Roll the dough into a flat round about 1/4" thick. Spread 1/2C of the filling over the surface of the dough, leaving about 1" of a perimeter of the dough without filling. Crack an egg over the filling, then gently cover with an additional 1/2C of filling, taking care to not break the egg. Pick the sides of the dough up and press the uncovered perimeter of the dough together to create a seam and seal in the filling, the whole khachapuri should be taking the shape of a football. Place this seam-side down onto a baking tray lined with parchment and coat the parchment in pan spray. Place two khachapuri per half sheet tray, leave room for them to grow in size. Cover and let ferment for 1 hour once shaped.
Bake:
- Preheat an oven to 375. The dough should not quite double in size but will grow significantly and will soften quite a bit. Once properly proofed, take a serrated knife and slice lengthwise along the top of the khachapuri all the way through to the filling. This will allow the dough to fall open and reveal the filling, creating a boat with the dough. Repeat with the remaining pieces and bake at 375 for about 20 minutes, or until the filling is melted and gooey and the dough is golden brown. Allow to cool slightly before serving.