Bowled over by an unusual bread bun

Viviana Varese

For the imitation bread bun (10 buns)
2.2 kg of Arso wheat flour
1.5 kg of coarse salt
10 large whole eggs
600 g of egg white
450 g of water
100 g of lemon ash
60 g of smoked black tea, blended
10 sprigs of thyme

For the potatoes cooked in the lemon ash
10 potatoes
Lemon ash
Terracotta potato cooker

For the real Arso wheat bun
750 g of Arso wheat flour
500 g of white bread flour
25 g of sugar
25 g of salt
25 g of malt
25 g of lard
50 g of strong extra virgin olive oil
250 g of white biga
10 g of yeast

For the Amalfi lemon sauce
230 g of Amalfi lemon pulp
10 g of mirepoix
1 sprig of thyme
30+20 g of delicate extra virgin olive oil
90 g of icing sugar
60 g of still mineral water

For the fennel salad
1 bulb of fennel cut into julienne strips
2 peeled lemons

For the umbrine
umbrine steaks weighing 100/110 g each



For the imitation bread bun (10 buns)
Mix all the ingredients and form balls weighing 500 g each. Roll them out with a rolling pin onto baking paper, to a thickness of 1 cm.

For the potatoes cooked in the lemon ash
Cover the medium-sized potatoes with a sheet of foil. Place them in the potato cooker and cover with ash. Cook for 90 minutes at 190 °C, then reheat for another 20 minutes in the hot ash during service.

For the real Arso wheat bun
Divide the two flours. Place the first part of the flour with half of the water, in which the yeast has already been dissolved, and knead together for 10 minutes. Add all the other ingredients (apart from the oil), the rest of the flour and the water containing the dissolved salt. Continue mixing for 10 minutes then add the oil and mix for another 5 minutes.
Cover the dough with film and leave it to rest for 30 minutes. Make 40 g bread buns and leave to rest for another 20 minutes, Place them in Silpat moulds and rest for another 10 minutes.
Make an incision on the bread buns and bake them at 190 °C for 8 minutes, continuing at 180 °C for 5 minutes, then chill them. Before serving the dish, reheat at 190 °C for 3 minutes.

For the Amalfi lemon sauce
Make a base with the mirepoix, 30 g of oil and thyme. Add the lemon pulp, salt and sugar and cook for 5 minutes. Blend with a hand blender, stirring with 20 g of oil and water.

For the fennel salad
Dress with oil, white vinegar, salt and pepper.

For the umbrine
Prepare umbrine steaks weighing 100/110 g each. Wrap each one in the lemon leaves, uniting the candied zest of 4 lemons. Close in the imitation bread bun and bake at 190 °C for 20 minutes.

Place a few drops of lemon sauce on a plate with the hot potato with the skin scooped out and filled with oil, salt and grated lemon zest. Add the hot bread bun and the fennel and lemon salad.
Open the imitation bread bun, take the umbrine out of the leaves and lay it on the plate with a drizzle of oil and black Cyprus carbon salt.