MEDITERRANEAN SNACK WITH PECORINO CREAM
Difficulty level
Ingredients
| GRAN MEDITERRANEO | g 1000 |
| water | g 500 |
| olive oil | g 40 |
| fresh yeast | g 40 |
| butter-platte | g 300 |
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.
Ingredients
| CREMA SNACK | g 250 |
| milk 3.5% fat | g 800 |
| liquid cream 35% fat | g 500 |
| Pecorino cheese | g 200 |
| salt | To Taste |
| To Taste |
Preparation
-In a planetary mixer, mix all the ingredients with the paddle attachment.
-Place the pecorino cream in a bowl and serve.
Pastry Chef
