For 4 people
For the unleavened bread 100 g of sieved spelt flour 20 g fine maize flour 20 g of potato starch 5 g of extra virgin olive oil 1 g of cardamom 2 g of salt 60 g of water
For the artichokes 8 artichokes 4 bay leaves 200 g of Savoy cabbage 60 g of celeriac 40 g of olive oil 400 g of clay Salt
For the orange Hollandaise sauce (without eggs) 40 g of American potato mash 40 g of mashed potato 20 g of seed oil 4 g of potato starch 20 g of scallion 40 g of white wine vinegar 50 g of water 40 g of orange juice 40 g of extra virgin olive oil Salt Pepper
For the ricotta 100 g of fresh goat's cheese 100 g of cow's milk ricotta Salt Pepper
For the unleavened bread Knead the ingredients together, continuing for a while. Make 50 g balls, roll them out with a rolling pin and cook them immediately on a hot stone for 2 minutes.
For the brick roll out the terracotta with a rolling pin, leaving to dry for 5 days in a well-ventilated place before using.
For the orange Hollandaise sauce without eggs Bring the vinegar to the boil with the scallion and reduce to 10 g. Filter it and add it to the water. Bring to the boil, add the potatoes and the starch and blend with a hand blender to obtain a smooth consistency. Add the oil.
For the ricotta Filter the ricotta and goat's cheese through a sieve. Season with salt and pepper, mix with a whisk, adding water to achieve a soft but not loose consistency.
Use a rolling pin to roll out the clay to a thickness of 2 cm, cut into 20 cm squares and press a cabbage leave onto each one. Leave to dry for 2 days in a ventilated place. Bake in the oven at 300 °C for 30 minutes.
For the artichokes Clean the artichokes and cut them into wedges. Start by roasting them in a pan with a little oil for 8 minutes, then roast the cabbage leaves on a high heat without oil for 1 minute on each side. Make up the brick, positioning the cabbage leaf first, then the artichokes and the bay leaf. Fold it and bake in the oven at 20 °C for 8 minutes. Spread the ricotta mixture on the unleavened bread, lay the artichokes and cabbage on it and top with the Hollandaise sauce and a twist of pepper.
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