Dough is the basis for the elaboration of a great number of recipes all over the world. Perhaps bread is the best known type of food elaborated with dough, but we also use it for pastry or for batter. The possibilities are endless, and in Finca Yantar we have a great baking tradition that makes us dedicate a special place in our cuisine and gastronomy.
3 RECIPES OF OUR PRIVATE CHEF IN POMEGRANATE WITH A DOUGH BASE
MINI SALADILLA WITH IBERIAN BACON AND ROSEMARY OIL
Saladillas are a kind of salty cake or bread that accompanies meals or can even be eaten alone. Traditionally they are eaten on the Day of the Cross with raw beans and salted raw cod.
We prepare them just like this: Saladilla de Granada on which we arrange thin slices of Iberian bacon and to finish the preparation, a touch of aromatic rosemary oil.
SALMON BRIOCHE, AVOCADO, POACHED EGG AND CREAMY CHEESE WITH TRUFFLE
A perfect option to start the day with energy. Brioche is a typical French milk bread or bread enriched with milk, eggs and butter, believed to have originated in Normandy.
After fermenting the dough for 4 hours, we put it in the wood-fired oven, which provides a crispy layer on the outside and an extremely tender and spongy inside. We fill it with marinated salmon, avocado, poached egg and homemade cheese cream with truffle. When we cut the brioche in half, we can see how the soft yolk envelops the rest of the flavors of the bread. A marvel without a doubt.
WOOD-FIRED FOCACCIA, STUFFED WITH ORGANIC CARPACCIO, ARUGULA, MOZZARELLA, PESTO MUSHROOMS AND PARMESAN.
We let the focaccia bake in the oven after a fermentation of 3 hours. Our secret is a very special ingredient, the Iberian pork lard covered with marinated dried tomato. Once ready, we prepare the filling. And finally, we add salt to the carpaccio and dress the arugula with a good vinaigrette.
Another option that can be included in breakfasts.
BABY SQUID BRIOCHE, KIMCHI MAYONNAISE, PICKLED ONION AND LIME
Homemade brioche dough, stuffed with fresh baby squid from the Motril market, pickled onion, kimchi mayonnaise to add some spicy notes and to finish, a few drops of lime juice. A spectacular combination. For the dough, we left it to ferment for 4 hours and finished it in the wood oven. A dish influenced by the typical Madrid calamari sandwich, curious, isn’t it?
If you want to know more about how to design your gastronomic experience, do not hesitate to contact us to solve your doubts.