White pizza with poolish: the recipe
I must admit that the poolish gave me a lot of satisfaction. The dough had bigger bubbles than the one obtained with the biga, while the crust was definitely thicker and crunchier.
Read MoreFocaccia with tomatoes: recipe with biga
Together with poolish, biga is one of the indirect leavening methods. For the sake of clarity, direct methods are the common ones, where regular yeast is added directly to the other ingredients and the dough is left rise. The indirect method employs a pre-leavened dough made out of flour, water and regular yeast. The difference between biga and polish is in the percentage of water used: low with biga and high with poolish.
Read MoreChicken and peppers molecular way: another recipe with the whipping siphon
Have you tried the molecular bruschetta? Isn’t it fast to make? Today, things are going to be a little trickier: we will revise an Italian classic recipe in a molecular gastronomy way. Get your whipping siphon ready, today we are going to prepare chicken on pepper foam.
Read MoreQuiche with asparagus and parmigiano: the recipe
As anticipated in the former post, here the first recipe of the series: gels with eggs!
Today, we will make quiche, the popular savory French pie. I don’t know you, but I find quiches a brilliant invention. Here three good reasons, why you should make them more often:
Read MoreBrasato: the recipe
We just saw how red wine marinades influence the tenderness of the meat. Let’s roll our sleeves up and prepare one of the most popular Italian stew: brasato.
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