Radish and friends
Ingredients
- Fresh cream 18%
- Milk cream
- Pesto
- Butter-roasted squash
- Extra virgin olive oil
- Radish
- Parmesan flake
- Jerusalem artichoke
Method
Top with crème fraîche, fior di latte, pesto, butter-roasted squash and olive oil. Roast at 460°C in Effeuno. Finish with radish, parmesan flakes and Jerusalem artichoke crumble. 30% poolish, 93% Caputo Cuoco and 7% emmer, with 68% hydration.
The dough: Direct DOP dough · 68% · 24 hours
Direkte · 24 timar
Flour types
- Flour type not specified
Method
Direct DOP dough with 68% hydration and 24 hours of fermentation.