Friselle Pugliesi with Grana Padano mousse and cherry tomatoes salad
| Difficulty
Facile
|
Preparation  55 min
|
Servings for
6 people
|
Chef Danilo Cortellini
Ingredients
250 g of cherry tomatoes
250 g of datterini yellow tomatoes
Basil to garnish
6 tbsp of extra virgin olive oil
1 garlic clove
2 tbsp of white wine vinegar
1 tsp of dried oregano
Salt and pepper to taste
Grana Padano to garnish
For the friselle:
190 g of water
2 g of fresh yeast
175 g of 00 flour
150 g of durum wheat (semola) flour
4 g of salt
80 g of grated Grana Padano
For the Grana Padano mousse:
50 g of grated Grana Padano
100 ml of whipped cream (unsweetened!!)
100 g of cream cheese
Salt and pepper to taste
Preparation
Get started with the friselle the day before. Prepare the starter by melting the yeast into 50 ml of water in a small bowl and then add 50 g of 00 flour and mix until well until combined. Cover with film, let it prove for 1.5 hours.
Now knead the remaining flour with the remaining water and when firm, add the starter and knead until smooth. Then add the salt and work the dough until it is absorbed. At this stage the dough should be quite elastic. Then, cover it and let it prove at room temperature for about 2 hours or until it’s doubled in size.
When ready, place the dough back onto the floured table and divide into 6. Roll each piece by hand into a sausage shape and join the ends to create a circle. Remember to press the ends as they have to stick together
Place the friselle gently on to a tray with parchment paper and let them rise for another hour
Bake at 220° C for about 15 minutes or until golden. Let them cool slightly and cut them in half with a bread knife. Put them back in the oven at 150° C for about 20 minutes or until dry
Remove from the oven and sprinkle them with grated Grana Padano. Bake for further 5 minutes to melt the cheese.
Now prepare the quick dressing.
Cut the tomatoes into halves and dress them with salt, pepper, extra virgin olive oil, a drizzle of vinegar, the smashed garlic clove, a pinch of oregano and a few basil leaves. Mix well and let them rest for 20 minutes in order to get as much flavour into the tomato water as possible
While the tomatoes are resting, prepare the Grana Padano mousse. Whip the cream and gently fold in the cream cheese and finely grated Grana Padano. Season to taste and place into a piping bag.
Now drizzle some oil on the friselle and pour over all the tomato water and allow them to soak. You don’t want soggy friselle, the water needs to be left on them just long enough to allow them to soften up, but I like there to be crunchy spots too. Now add the tomatoes, top with dots of mousse and grated Grana Padano. Garnish with basil leaves and enjoy!
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