Kofta
Ingredients
- Strianese San Marzano-tomato
- Spice
- Milk cream
- Lamb meatballs
- Raudlauk
- Mint leaf
Method
Reduce the tomatoes and season with baharat. Top with fior di latte, lamb meatballs seasoned with baharat and red onion. Roast at 460°C and finish with mint.
The dough: Poolish with Manitoba and Cuoco · 70% · 72 hours
Poolish · 72 timar
Flour types
- Caputo Manitoba Gold
- Caputo Cook
Method
30% poolish.
Flour blend: 30% Manitoba Oro and 70% Cuoco.
Hydration 70%, fermentation 72 hours.