Iberico Puro with basil
Ingredients
- Strianese San Marzano
- Basil
- Milk cream
- Pure Iberian
Method
Roast at 415 °C in Effeuno. Have on Ibérico Puro lagra for 42 months after roasting.
The dough: Biga with Nuvola Super and Petra 3 · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 3 Type 1
Method
30% biga.
Flour mixture: 60% Caputo Nuvola Super and 40% Petra 3 Tipo 1.
Hydration 75%, fermentation 48 hours.