GRAN MEDITERRANEO |
acqua |
olio d'oliva |
lievito compresso |
burro piatto |
CREMA SNACK |
latte 3.5% m.g. |
panna 35% m.g. |
Pecorino |
sale |
Pepe macinato |
MEDITERRANEAN SNACK
Ingredients
Preparation
-Knead all the ingredients with half the water.
-Once a good mesh has formed, incorporate the remaining water in several stages.
-Let the dough rest for two hours in the refrigerator.
-Roll out the dough with the flat butter making two four-folds.
-Let the apsta rest in the refrigerator for an hour.
-Roll out the apsta and form 2 x 8cm rectangles and roll up on themselves.
-Cook at 180°C for 10/15 minutes.
Pecorino cheese cream
Ingredients
CREMA SNACK
250g
milk 3.5% fat
800g
liquid cream 35% fat
500g
Pecorino cheese
200g
salt
Preparation
-In a planetary mixer, mix all the ingredients with the paddle attachment.
Final composition
-Place the pecorino cream in a bowl and serve.
IRCA products in the recipe
BAKERY
