Porkish delight
Ingredients
- Ricotta
- Dijon mustard
- Flute
- Milk cream
- Pork tenderloin
- Honey
- Sage
Method
Marinate the pork tenderloin in Dijon mustard, honey and sage. Mix the ricotta, Dijon mustard and chives to make a sauce. Top with fior di latte and the marinated fillet. Sourdough with 15% Caputo Manitoba Oro, 25% Integrale and 60% Caputo Saccorosso at 75% hydration.
The dough: Direct DOP dough · 68% · 24 hours
Direkte · 24 timar
Flour types
- Flour type not specified
Method
Direct DOP dough with 68% hydration and 24 hours of fermentation.