Montanarina from North to South
Ingredients
Biga:
of “Mora” flour
of water
of fresh yeast
After storing the biga for 16h at 18°C refresh with:
of blue |Semina Blu| flour
of water
of extra virgin olive oil
of sea salt
Topping ingredients:
of Fassona tartare
of Buffalo stracciatella
of Yellow Datterino tomatoes
Basil leaves
Olive oil
Pepper
Salt as needed
Frying:
Olive oil or peanut oil
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Introduction
This summer will undoubtedly be magical, one of those summers when crowds of people will enjoy the beauty and delights of our magnificent peninsula, from North to South. We’ll stroll barefoot along the white beaches of Southern Italy, get lost in sunsets with our eyes set on new horizons, admire vast vineyards, and taste exceptional wines by the lakeside. We’ll rediscover the freedom to ignore the clock, uninterrupted conversations, shared smiles, and long aperitifs.
“From North to South” is inspired by this post-pandemic summer, celebrating Italy’s gastronomy without limiting itself to a specific geographical area. The lightness of the fluffy montanarina, made with the fragrant “Mora” flour, pairs beautifully with Campanian buffalo stracciatella, Piedmontese Fassona beef tartare, and sweet yellow datterino tomatoes—a blend that symbolizes the freshness and sweetness of summer evenings.
Proceedings
Dough method:
- Place 300 g of “Mora” flour in the mixer. Dissolve 3 g of fresh yeast in 180 ml of water and add 80% of the water to the flour. Start the mixer at medium speed, then add the remaining water after 1 minute. Mix for 3-4 minutes. If possible, reverse the mixer’s direction for 30 seconds to prevent clumping.
- Transfer the rough dough into an oiled container and let it rest at 18°C for 16-18 hours.
- After this time, place the biga back into the mixer, add 200 g of “Semina Blu” flour and the remaining water (save 10%). After 6 minutes, add the olive oil and continue mixing for another 3 minutes until fully absorbed. Add the salt and increase the speed, gradually adding the remaining water until the desired dough consistency is achieved.
Place the dough on a work surface, cover with a damp cloth, and let it rest for 20 minutes. Divide into 45 g portions, place them in a container, and let them double in size.
Preparing toppings:
Fassona Beef Tartare:
Remove the beef from the refrigerator and let it temper in a bowl. Finely chop it with a sharp knife to the desired texture. Season with olive oil, salt, and pepper to taste.
Yellow Datterino Tomatoes:
Sauté the tomatoes in a pan with olive oil and salt for no more than 4 minutes.
Crystallized Basil:
Wash the basil leaves, pat them dry with a cotton cloth, and fry them for about 2 minutes until crispy.
Frying the montanarina:
- Heat olive or peanut oil in a pot to 180°C. Remove a dough ball and gently place it in the oil. Use a slotted spoon to flip the dough and continuously baste it with oil until it puffs up and turns golden brown.
- Remove and place on parchment paper in an aluminum tray. Assemble by layering Fassona tartare at the base, adding buffalo stracciatella and sautéed datterino tomatoes, then garnishing with crystallized basil.
Pizza chef's tips
Monitor the dough during fermentation, as room temperature can affect rising times.
Ensure basil leaves are fully dry before frying to prevent oil splatter.
Use a thermometer to maintain the oil at the correct frying temperature. If unavailable, test by dropping a small piece of dough—if it rises to the surface in a few seconds, the oil is ready.
Insights
Difficulty: Medium
Cost: $$
Yield: 12 montanarine (6 servings)
Dough Preparation Time: 24 hours
Fermentation Time: ~24 hours (depending on room temperature)
Cooking Time: 2 minutes
Topping Preparation Time: 30 minutes
