Nguja Blanco Mk. II
Ingredients
- Flute
- Milk cream
- Nduja
- Sautéed spinach
- Crabtails
- Lemon peel
- Lemon juice
Method
Use flute as a base. Top with fior di latte, nduja, sautéed spinach, crayfish tails, lemon zest and lemon juice.
The dough: Biga with two Piantoni flours and Saccorosso · 75% · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Piantoni Mill Type 2
- Caputo Saccorosso
Method
40% Piantoni LG, 30% Piantoni Tipo 2 and 30% Caputo Saccorosso.
Biga with 75% hydration and 48 hours of fermentation.