Drunk scallop I

Drunk Scallop

800ml (28.15 UK fl oz / 27.05 US fl oz) Water

26gr (9/10 oz) Salt

6gr (1/5 oz) Fresh Yeast

3gr (1/10 oz) Dried Sourdough winning recipe of the Pizza a Due at the last edition of the World Pizza Championship. The dough is a creation by Raffaele di Stasio.

Method

FILLING INGREDIENTS:

Lard from Colonnata

Fresh spinach in foil

Scallops deglazed with brandy

Scallop Coral and Lime Mayonnaise

Dry bread aromatised with coffee

For the dough: crumble the fresh yeast into the flour, add the sourdough and start kneading with 700 ml (24.6 UK fl oz / 23.7 US fl oz) of water for about 10 minutes, after which we will have an initial formation of gluten. Gradually add the remaining 100 g (3.52 UK fl oz / 3.38 US fl oz) of water and, almost at the end, the salt. Once we have formed our dough, let it rest for 10 minutes. Fold over twice every 15 minutes and place covered in the fridge. The following day, proceed with cutting the loaves, let them rise for another 4 hours and then proceed with spreading and cooking. Initially cook in boiling oil (180 °C / 356 °F) and once cooked, finish drying in a static oven for 2/3 minutes. Divide into 4 parts and fill.

For the filling: cook the spinach en papillote, deglaze the scallops with the brandy and the corals, the eggs and the lime, prepare an express mayonnaise. Take care to let the bread dry and leave it for a couple of hours to soak in the coffee, let it dry and crumble. If necessary, once chopped, it can also be toasted in a pan.

PFill in the following order: Colonnata lard, baby spinach, scallop strips, mayonnaise and coffee bread crumble.

Enjoy your meal!

Pizza E Pasta Italiana

Monthly food and food culture magazine

Published by PIZZA NEW S.p.A. With permission of the court of Venice n. 1019 del 02/04/1990 n.09, July, 2023

English Issue

Repertorio ROC n. 5768

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