Cured Meat & Cheese Selection.
Ingredients. all kept at room temp during service
San Daniele:
Portion size 40g, sliced at thickness of .5 on the meat slicer
Region: Emilia Romagna
Mortadella:
Portion size 40g, sliced at thickness of 1.5 on the meat slicer
Region: Emilia Romagna
Burrata:
Cows milk
Region: Puglia
1 whole ball topped with some olive oil & Malden salt served in small bowl
Giardiniera.
Ingredients
1kg Cauliflower, Florets Sliced into bit size pieces
400g Shaved Fennel – shaved length way
400g Shaved Baby Carrots, rounds
2 Red peppers, sliced and rinsed under water to remove seeds
200g blue radish shaved
MOP
- Combine all veg together in a large cambro
- Place the camber on a scale on add water ensuring you are aware of how much water you add - the water must just cover the veg
- Once you know the weight of the water add 4% of salt top the water and vegetables. As an examples of the water weight is 2kg your salt will be 4% of 2kg which is 80g
- Allow your vegetables to sit in the the water and salt solution for 12 hours to brine
- After 12 hours remove you vegetables from the salted water
- Heat up enough pickle liquid to cover your vegetables. Once the pickle is at a boil pour this over the vegetables and refrigerate for a minimum of 24 hours before use. Do not place the vegetables in hot pickle in the blast chiller to cool they need to cool over a longer period of time to ensure all the vegetable cook through enough
Focaccia dough
Ingredients X1 BATCH (YIELDS 2 HOTEL PANS, 1350 G. PER)
960G WATER, 35CELCIUS
96G. EXTRA VIRGIN OLIVE OIL
11.2G. HONEY
780G. PLAIN FLOUR
780G. 00 FLOUR
64G. FRESH YEAST
42 G. SEA SALT
MOP
- PLACE THE FOLLOWING IN SEQUENCE INTO THE KITCHENAID: FLOURS, YEAST, WATER, OLIVE OIL, AND HONEY
-MIX ON SPEED 2 FOR 3 MINUTES
-MIX ON SPEED 6 FOR 8 MINUTES. AT THE 4 MINUTE MARK, ADD IN SALT AND LET DOUGH
CONTINUE TO MIX.
-LET DOUGH RELAX FOR 10 MINUTES IN BOWL. BE SURE TO COVER DOUGH WITH A LIGHTLY DAMP TOWEL.
-OIL 2X200 HOTEL PANS WITH OLIVE OIL (APPROX. 35G PER PAN)
-DIVIDE DOUGH INTO 1350 G. PORTIONS, PRE SHAPE, AND PLACE INTO OILED PANS. COVER DOUGH WITH OIL TO PREVENT DOUGH FROM DRYING OUT.
-LET REST FOR 15 MINUTES.
-WITH THE PALM OF YOUR HAND, GENTLY PRESS DOUGH INTO THE SHAPE OF THE OILED PAN
-EVENLY SPREAD TOMATO SAUCE AND SPRINKLE HERBS
-USING YOUR FINGER TIPS, GENEROUSLY DIMPLE THE BREAD DOUGH
-WRAP DOUGH AND LET RETARD IN WALK IN COOLER TO RETARD OVERNIGHT
Waiters notes:
Cured meats and cheese from different regions of Italy served with house pickles and focaccia baked daily
Allergies: Sulphite (pickles), gluten (focaccia), Milk (Cheeses) Nuts - pistachio (Mortadella)