I serve cheese and pepper
Ingredients
- Milk cream
- Butter
- Parmigiano Reggiano
- Pepper
- Thinly sliced venison sirloin
Method
Fry med fior di latte at 435 °C and Effeuno. Add butter, parmesan, pepper and thinly sliced lamb halfway through frying.
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.