Holtefjell XO
Ingredients
- Homemade ricotta
- sour cream
- Salt
- MSG
- Whole milk
- Mozzarella
- Holtefjell XO
- Lerkekongler
- Furukongler
- Pickles
- Pepper
Method
Make the ricotta sauce with crème fraîche, salt, MSG and whole milk. Top with some mozzarella, Holtefjell XO, pine cones, cornichons and peppers. Fry at 430 °C in Effeuno.
The dough: Biga with Piantoni and two Petra flours · 75% · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Petra 0102
- Petra 5072
Method
40% Molino Piantoni LG, 30% Petra 0102 and 30% Petra 5072.
Biga, 75% hydration and 48 hours fermentation.