Mizukami Riki
Vegetable cone with fried fishby Heinz Beck
Signature Dishes Spaghettino al "pomodoro d'inverno" è il Piatto del 2023 di Paolo Gori
For the biga 1,000 g of flour 440 g of water 10 g of brewer's yeast
For the water dough 700 g of butter 200 g of flour
For the dough 330 g of biga 150 g of mother yeast refreshed for the second time 200 g of first clear flour 800 g of high gluten flour 400 g of Lunigiana chestnut flour 45 g of salt 800 g of water
For the filling 100 g of mozzarella stracciatella reduced to cream 80 g of homemade candied orange 40 g of toasted hazelnuts 15 g of capes opened like flowers and dried in a fan oven at 50 °C for 4 hours. 30 g of steamed cauliflower cut into fine slices. 40 g of Taggiasca olives candied in sugar syrup. 20 g of un-crystallised chestnut honey 50 g of beer-flavoured milk ice-cream
For the biga Mix the ingredients for 3 minutes and leave to rest for 18 hours at 20 °C. For the water dough Mix the ingredients and roll out the mixture into a rectangular shape. For the dough Place all the ingredients in the mixer, apart from the salt and a small amount of water which will be used later. Mix for 5 minutes on speed 1 and for another 8 minutes on speed 2, until all the mixture is completely smooth (the final temperature of the dough must be 24 °C). Take the dough out of the mixer and leave it to rest for 30 minutes, shape it into a rectangle and create the puff consistency using the water dough, making the folds: alternate a 3 fold and a 4 fold twice, then roll out the pastry, cut it to the size required and place it to rest on a baking tray. Leave it to rise for 18 hours, then precook at 220 °C for 7-8 minutes and leave to cool. For the garnish Bake the pizza base until lightly toasted and crisp on the surface. Then spread the stracciatella cream on the disc and cut it into small morsels. Prepare bowls containing the various ingredients and arrange them around the base, so diners can customise their pizza.
(482)
