“E bon”
Ingredients
“Mora” flour
of water
Of fresh brewer’s yeast
of Semina Blu
water
extra virgin olive oil
sea salt
of knife-cut Piedmontese Fassone meat
of liquid cooking cream
IGP Piedmontese hazelnuts
of Piedmontese high mountain honey
of Piedmontese high mountain honey
Salt to taste
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Introduction
"E bon" is the typical expression with which Turin people end sentences as if to say, "and nothing… there is nothing else to add". This was the expression that came to my mind while tasting "E Bon". A soft and fragrant montanarina whose intense scents of blackberry with its slightly sweetish notes, meet not only the Piedmontese gold par excellence, which is the Fassone meat, but also the strong and unmistakable flavor of Castelmagno cheese cream sprinkled with IGP Piedmontese hazelnuts and organic high mountain honey from the Piedmont Alps. E bon, that's it, there is nothing else to say … we just have to prepare it!
Proceedings
Frying:
Olive oil or peanut oil.
Dough method:
Place 300g of Mora flour into the kneading machine – or planetary mixer. Dissolve 3 g of brewer’s yeast in 180 ml of water. Start the mixer at medium speed and immediately pour in 80% of the water and then, after 1 minute, pour in the rest of it. Knead for just 3 -4 minutes and, if possible, reverse the direction of the mixer for 30 seconds in order to avoid the dough from clumping together. The result will be a rough dough. Let’s take it out from the mixer and put it in an oiled box. Store the biga for 16-18 hours at 18°C.
After this time, put the biga and 200g of Semina Blu flour into the kneading machine. Add the remaining water indicated in the refreshing doses, keeping about 10%. After 6 minutes add the oil and knead until it is completely absorbed, which will take about 3 minutes. Add salt and increase speed. Gradually, add the remaining water slowly evaluating the consistency to be achieved.
Take the dough carefully and gently and place it on the counter. Cover for about 20 minutes with a damp cloth. Cut the dough into 45g dough balls and place them in a box until they double in size.
Knife-cut Fassone meat: Cut the Fassone meat with a knife using olive oil to avoid oxidation. It is advisable to carry out this step just before the topping phase.
Castelmagno cheese cream: using a mortar or a mixer, reduce the Castelmagno cheese to a cream by adding liquid cream.
Frying the montanarina:
Pour the oil into a pan and heat it to 180°C. Take the dough ball out of the box and put it into the pan. With the help of a skimmer and a spoon, turn it after a few seconds and sprinkle it with oil continuously until it swells and reaches a golden and homogeneous color. Place it on straw paper in an aluminum container and proceed to the composition. Put the Fassone meat on the base, use a sac à poche to place a tuft of Castelmagno cream, sprinkle with hazelnut grains and a drizzle of honey.
Pizza chef's tips
Check the dough during leavening as room temperature may affect leavening time;
In order to avoid meat oxidation, prepare the knife-cut meat with oil just before composing the montanarina;
For preparing Castelmagno cream, the quantity of liquid cream to be used depends not only on the cream itself and on its characteristics, but also on the cheese aging. For this reason it is advisable to add the cream gradually in order to find the right consistency.
In the frying phase of the dough, use a thermometer to avoid exceeding the smoke point. In case a thermometer is not available, let a small piece of dough fall into the oil; if it comes back to the surface after some seconds, proceed with the frying.
Insights
Difficulty: medium
Cost $$
Dose indicated for 12 montanarina (6 people)
Dough preparation time: about 24h
Leavening time: about 24h (depends also on room temperature)
Dough cooking time: 2 min
Topping preparation: 20 min
