Rambo goes nuts
Ingredients
- Cottage cheese
- Rambol
- Nut puree
- Walnuts
- Pistasjkrem
- Smoked parmesan
Method
Roast with quark and Rambol at 430 °C in Effeuno. Top with nut puree, walnuts, pistachio cream and smoked Parmesan after roasting.
The dough: Poolish with emmer · 70 % · 30 hours
Poolish · 30 timar
Flour types
- Caputo Saccorosso
- Caputo Pizzeria
- All the time
Method
Poolish dough with 30% Caputo Saccorosso, 60% Caputo Pizzeria and 10% emmer.
Hydration: 70%.
Fermentation: 30 hours.