He even “saves” (since this is the theme) on left over mother yeast. And cooks a first course with the same ingredients that were once used for a pizza topping (cream of “schiaccione” beans from Pietrasanta, vacuum cooked pork shoulder, cauliflower – including the leaves – radish, shallot cooked in saffron, a reduction of vegetables). 

All these elements then become, with an excellent cream of goat milk robiola, the filling and seasoning for some ravioli which he makes using the left over mother yeast (in the photo).

Hence: 175 grams of water every 100 of left over mother yeast, blended, warmed up so the starch can gelatinise, dried with around 200 grams of Petra 1 flour so as to obtain a nice, elastic dough.

Bravo, bravissimo.


Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=590

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