THIS IS ONE OF THE BEST FLAT BREADS EVER
The loveliness of the mushrooms, slightly pan seared in nutty butter oozing all their gorgeousness into the flat bread as it bakes is outstanding on it's own but then to finish off with lavish amounts of black truffle shavings just sends this all the way up the scale, unfortunately for me I did not make a big enough flat bread as the family all tucked in !!!
INGREDIENTS
(makes 6 x 12")
FOR THE DOUGH
500g 00 tipo or caputo flour
15g dried yeast
10g sea salt
50g olive oil
320g water
Pre-heat your oven and stone 230 degrees
Mix all the ingredients together and work for approx seven minutes until the dough becomes smooth and springy. Rest for 1 hour at room temperature or rest in the fridge overnight, and use the next day. Divide into six equal balls and roll out nice and thin.
300g wild mushrooms
Winter Chanterelle
Ceps
Morels
Chestnut mushrooms
3 tbsp butter
1 glug olive oil
3 cloves of garlic thinly sliced
Black truffle sliced
Melt a tablespoon of butter and glug of olive oil in a non stick pan and gently pan fry the mushrooms for one to two minutes only, mushrooms should only just kiss the pan, remove and reserve, add another tablespoon of butter to the pan and bubble until you have a light brown colour, take off the heat and the butter will darken just a little more, this butter will have a deep nutty rich flavour that with the cooking juices of the mushroom will intensify the layers on the finished flat bread.
Spread some butter on the flat bread, sprinkle over the garlic, layer on your mushrooms, bake in your hot oven for approx 5-7 minutes, served immediately with a drizzle of the nutty mushroom butter, a sprinkling of sea salt and generous amount of black truffle slices.
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