Indian steamed focaccia with yellow pumpkin and black salt by Simone Salvini, the vegan chef struck by a visit to Le Calandre in Rubano (Padua)
This preparation is an explicit homage to the great Massimiliano Alajmo. Only recently, I ate a steamed focaccia with an extremely soft texture and a very delicate flavour in his restaurant. I added a touch that of India to these characteristics, namely with curry, which gives extra flavour to the focaccia and at the same time, thanks to the presence of cumin and Indian pepper (pippali), favours digestion. The best water to be used in these recipes is spring water, as usual, because it is not contaminated by man and therefore it is rich in ancient memories.
Indian steamed focaccia with yellow pumpkin and black salt
For this recipe I used a metal ring with a diameter of 18 cm and a steam oven *.
for the Indian focaccia
200 g “0” flour
40 g corn flour
120 g water
40 g corn oil
5 g fresh yeast
4 g salt
4 g powdered curry
200 g yellow pumpkin pulp
spring carrot leaves
Massimiliano Alajmo, a great passion for yeast
2) Dice the pumpkin pulp into regular pieces and place them on the baking tin next to the bread cake.
3) Bake the focaccia and the pumpkin together, in the steam oven for 20 minutes at the highest power. Cut the cake into regular slices and serve them in the serving dishes; cover each slice with the pumpkin dices and season with a few drops of sesame oil and some scales of black salt. Finish with the spring carrot leaves. The focaccia needs to be served when it’s still very hot: this way, the texture will be very elastic, just like with Chinese steamed bread.
Healthy, natural and vegetarian cuisine