Norwegian Mortadella
Ingredients
- Mascarpone
- Flute
- Salt
- Milk cream
- Onion roll
- Snowy
- Hazelnut cream
Method
Mix mascarpone with whipping cream and a pinch of salt. Top with fior di latte and fry at 435 °C in Effeuno. Add onion roll, Snöfrisk and hazelnut cream after frying.
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.