What’s Taters, precious?
Ingredients
- Flute potato sauce with Västerbotten cheese
- Mozzarella
- Buttered potato
- Västerbotten cheese
- Salt
- Pepper
- Raw potato
- Shallot bay leaf
- Rosemary
- Parmigiano Reggiano
Method
Use flute potato sauce with Västerbotten cheese as a base. Top with mozzarella, raw potato, butter-fried potato with cheese, salt and pepper, shallots and rosemary. Fry at 410°C and finish with parmesan.
The dough: Biga with Manitoba and Petra 3 · 72% · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra 3 Type 1
Method
60% biga.
Flour mixture: 60% Manitoba Oro and 40% Petra 3 Tipo 1.
Hydration 72%, fermentation 48 hours.