Khorasan wheat canapés with potatoes and porchetta: a culinary delight created in collaboration with the acclaimed Chef Renato Bernardi. This unique recipe is part of an exclusive series we developed to let you experience the magic of gourmet cooking right at home, using our high-quality products. For the month of March, we present a dish that expertly combines the rustic nature of khorasan wheat with the succulence of porchetta, enriched by a colorful yellow and purple cauliflower medley.
INGREDIENTS FOR 4 PEOPLE:
- All-purpose flour: 300g
- Khorasan wheat flour: 200g
- Yeast: 2g
- Potatoes: 100g
- Porchetta: 400g
- Cauliflower (yellow and purple): 200g
- Salt and pepper: to taste
- Rosemary: to taste
- Extra virgin olive oil: to taste
- Water: to taste
Instructions:
- Start by dissolving the yeast in lukewarm water. Next, combine the flours, a drizzle of oil, and a pinch of salt to prepare the dough. Let the dough rise properly.
- Roll out the dough and place the sliced potatoes on top, seasoned with rosemary. Place everything on a baking sheet and bake at 230°C.
- Meanwhile, boil the cauliflower and cool it quickly by plunging it into ice water.
- Once cooked, remove the base from the pan and use a circular cutter to get the desired shape for the canapés. Decorate each canapé with spirals of porchetta.
- Serve the canapés accompanied by the cauliflower medley, seasoning everything lightly and garnishing with crispy porchetta cracklings.
