Molini Pivetti > NIC chefs recipes > Puccia and salmon tartare

Puccia and salmon tartare

PUCCIA AND SALMON TARTARE

INGREDIENTS

FOR THE PUCCIA

400g TRITICUM TYPE 1 Flour
600g SEMOLA RIMACINATA
100g extra virgin olive oil
600g water
40g fine salt
1-tablespoon honey
30g brewer’s yeast

FOR THE FILLING

150g raw salmon
1 courgette
5g almonds
Basil
50g burrata cheese
Valerian
1 aubergine
Precooked beetroot
Soya milk
Seed oil
Sunflower seeds
Extra virgin oil

 

PROCEDURE

FOR THE PUCCIA

  • Start by mixing the flour, semolina, yeast and honey with the water.
  • When the mixture is well blended, add the salt and oil.
  • Let it rest for 1 hour.
  • Then form small balls and leave to rise, then bake in a wood-fired or static oven at 220 degrees.

FOR THE COURGETTE PESTO

  • Cook the courgette in water and, once drained, blend it with almonds, basil and a drizzle of extra virgin olive oil.

FOR THE AUBERGINE CHIPS

  • Thinly slice the aubergine and dehydrate it in a dryer or in a ventilated oven at 90 degrees for about 4 hours.

FOR THE SALMON

  • Cut the salmon into coarse tartare and season lightly with salt and sugar.

 

To compose the dish, layer the ingredients and decorate with sunflower seeds and valerian.


Nazionale Italiana Cuochi (NIC) - RECIPES

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