heart_likeLiked by 6

Share

  • fb
  • print
  • twitter

    Roberto’s Pizza

    Group 393Medium
    Group 3822-4 people
    T215-20 min
    Chef Alessandro Miceli

    Ingredients

    • 100 g Crispy dough
    • 80 g (Premium beef) Australian Angus Beef tenderloin
    • Wild rocket
    • 20 g Grana Padano Riserva 24 months
    • 5 g Black fresh truffle brunoise
    • 2 g Sea salt Maldon
    • 1 g EVOO

    Preparation

    STEP 1

    The crispy dough is made of mix semolina and all purpose flour and yeasts, salt and extra vergin olive oil. Open and rolled about 1 millimeters thin.

    STEP 2

    Cooked in the pizza 280 Gin the oven for 1/2 minute at a very high temperature.

    STEP 3

    Add the carpaccio beef and put on the top wild rocket, fresh black truffle, complete with Grana Padano Riserva 24 months.