Look at the schmuck on that camel
Ingredients
- Mascarpone
- Flute
- Sambal oelek
- Kaffir lime leaf
- Provolone
- Grilled eggplant puree
- Lemongrass puree
- Grated ginger
- Chiliflac
- Crushed cashews
Method
Mix mascarpone with whipped cream, sambal oelek and crushed kaffir lime leaves. Top with provolone, eggplant puree, lemongrass puree, ginger and chili flakes. Fry at 435°C in Effeuno and top with crushed cashews.
The dough: Direct dough with four flour types · 72% · 30 hours
Direkte · 30 timar
Flour types
- Petra 8610 Semolina
- Wholemeal Caputo
- Caputo Saccorosso
- Caputo Pizzeria
Method
15% Petra 8610 Semola, 8% Caputo Integrale, 8% Caputo Saccorosso and 69% Caputo Pizzeria.
Direct dough, 72% hydration and 30 hours fermentation.