Istituto alberghiero Spallanzani – Modena
Focaccia with truffle salt, Modena DOP raw ham, tufts of ricotta and spherical vinegar
For the creation of this focaccia we have used a salt flavored with truffles which will give a decisive note to a simple focaccia. In this dish we have used km0 products such as: the ricotta from our school, the traditional balsamic vinegar of Modena also from our school which will give a mix of sweetness and acidity to our focaccia. As local products we have used Modena DOP raw ham which will give flavor to the dish. As waste products we used the aromatic herbs left over from the practical exercises of the previous classes for the mix.
METHOD
Dissolve the yeast in the water, put it in the mixer, add the flour gradually by turning the mixer with the hook. Then add the salt to the truffle and just before taking out the dough, add the oil slowly. Let the dough rest for 10 minutes, take it out of the planetary mixer and make folds to strengthen it. Finally put it to rise.
Take the vinegar and add it to the agar agar in a bottle. Then pour the vinegar drop by drop into the seed oil.
Flavor the ricotta with the chopped herbs and create tufts.
Take the sliced raw ham and serve forming a rose.
INGREDIENTS
• Flour 00 1kg
• Brewer’s yeast 10g
• Water 800g
• Truffle salt 30 g
• EVO oil 40g
• Balsamic vinegar of Modena 200ml
• Agar agar 20 g
• Thyme 20g
• Chives 20g
• Rosemary 20 g
• Ricotta 150 g
• Modena ham 300 g
• Seed oil 1 l
