Asparagus and ham
Ingredients
- San Marzano DOP Fountain
- Mozzarella
- Asparagus
- Lorentzo Raw Prosciutto
Method
Fry with tomato, mozzarella, asparagus and prosciutto at 415 °C in Effeuno. Have on more prosciutto after frying.
The dough: Biga with Petra and Manitoba · 72% · 60 hours
Biga · 60 timar
Flour types
- Caputo Super Cloud
- Petra 0102
- Wholemeal Manitoba
Method
30% Caputo Nuvola Super, 65% Petra 0102 and 5% Manitoba integrale.
Biga dough, 72% hydration and 60 hours fermentation.