Potatoes & Mascarpone without milk foam
Ingredients
- Flute
- Blanched potatoes
- Salt
- Pepper
- Brown butter
- Rosemary
- Mascarpone
- Olive
Method
Fill the rim with mascarpone, rosemary and olives. Top with whipped cream, blanched potatoes with salt and pepper, brown butter and rosemary. Bake at 420°C.
The dough: Biga with Manitoba and two Petra flours · 75% · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra 0102 Type 1
- Petra Type 2
Method
50% biga.
Flour mixture: 50% Manitoba Oro, 30% Petra 0102 Tipo 1 and 20% Petra Tipo 2.
Hydration 75%.
Fermentation 48 hours.