Holy morel
Ingredients
- Olive oil
- Pecorino Romano
- Morel pate
- Pear
- Walnuts
- Salt
- Pepper
Method
Use olive oil as a base and top with pecorino, morel pâté, pear and walnuts. Season with salt and pepper. Sourdough with 15% Caputo Manitoba Oro, 25% Integrale and 60% Caputo Saccorosso at 75% 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.