Healthy sausage
Ingredients
- Strianese San Marzano
- Mozzarella
- Blow
- Rosemary oil
- Smoked Sundepössle
- Fig jam
Method
Top with tomato, mozzarella, Bufar, rosemary oil and smoked Sundepølse. Fry at 430°C in Effeuno and finish with fig jam.
The dough: Biga with Nuvola Super and semolina · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 8610 Semolina
Method
80% Caputo Nuvola Super and 20% Petra 8610 Semola. 40% of the flour is used in the biga.
Hydration 75%.
Fermentation 48 hours.