Mushrooms, venison and pancetta
Ingredients
- Ricotta
- Mushroom powder
- Milk cream
- Pancetta
- Chanterelle
- Kojak-grilled deer fillet
Method
Roast at 435 °C in Effeuno with ricotta mixed with mushroom powder, fior di latte, pancetta and chanterelles. Place the deer on the cognac pit after roasting.
The dough: Direct dough with semolina and whole wheat · 72% · 50 hours
Direkte · 50 timar
Flour types
- Caputo Saccorosso
- Petra 8610 Semolina
- Wholemeal Caputo
Method
Direct dough with 70% Caputo Saccorosso, 15% Petra 8610 Semola and 15% Caputo Integrale.
Hydration 72%.
Fermentation 50 hours.