Flatbread with chanterelles and stracciatella
6 servings
120 minutes
The recipe was shared with us by the chef of the Cutta Cutta restaurant Igor Gubanov.
1
First, prepare the dough starter. Mix 1 kg of flour, 1 liter of water, and 2 grams of yeast, and leave it at room temperature for 10-12 hours.
- Water: 2250 ml
- Wheat flour: 2250 g
- Fresh yeast: 26 g
2
Next is the dough. Place the prepared starter in a bowl, add the remaining water, flour, sugar, and 24 grams of yeast. Knead with a mixer hook on low speed for 10 minutes. Then increase the speed to double and knead for another 2-3 minutes.
- Water: 2250 ml
- Wheat flour: 2250 g
- Sugar: 75 g
- Fresh yeast: 26 g
3
Add salt and knead for a few more minutes.
- Salt: 75 g
4
Add butter and knead the dough until smooth.
- Olive oil: 100 ml
5
Place the dough in a container 2-3 times larger than the volume of the dough and leave it for 45 minutes.
6
After 45 minutes, actively knead the dough and let it rest for another 45 minutes. Repeat this process 2 more times.
7
Shape the dough into identical balls. Let them rest at room temperature for 30-40 minutes.
8
Roll the dough by hand in a large amount of semolina to leave fluffy edges.
- Semolina flour: to taste
9
Sprinkle with olive oil.
- Olive oil: 100 ml
10
Send the flatbread to a preheated oven at maximum for 3-5 minutes and bake until half-cooked.
11
Heat the pan and blanch the chanterelles for a few minutes.
- Chanterelles: 120 g
12
Stuff the flatbread with truffle cream cheese, top with stracciatella and chanterelles, and drizzle with truffle oil. Return to the oven for 5-7 minutes.
- Truffle cream cheese: 140 g
- Stracciatella cheese: 120 g
- Chanterelles: 120 g
- Truffle oil: 8 ml
13
Remove from the oven, grate fresh truffle on top, and serve.
- Truffle: 12 g
14