Jerusalem artichoke 5.0
Ingredients
- Jerusalem artichoke
- sour cream
- Ricotta
- Salt
- Pepper
- Milk cream
- Fried Brussels sprouts
- Pink pepper
- 36 Months Parmesan
- Walnuts
Method
Make Jerusalem artichoke puree with crème fraîche, ricotta, salt and pepper. Top with fior di latte, Brussels sprouts and pink pepper. Roast at 430°C in Effeuno and add parmesan, roasted Jerusalem artichoke and walnuts.
The dough: Biga with Petra · 70% · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 0102
Method
Biga dough with 30% Caputo Nuvola Super and 70% Petra 0102.
Hydration 70%, fermentation 48 hours.