A mosaic of cultures and flavors
Taking the products, the techniques and wanting to show the gastronomic wealth, the strong unification of all the tribes of our city, we created a dish that highlights the city-crossroads of cultures.
- 2 basins
- 4 bowls
- 1 eggbeater
- 1 non-stickpan
- 1 roundcake pan with removable rim
- 1 spatula mariz
- 1 strainer
- 1 saucepanwith one hand
Materials for pissia-pie:
- 1 kg of flour for all uses
- 1 sachet of dry yeast
- 1 tbsp. crushed salt
- 690 ml of water
- 1 cup of brown olive oil
Ingredients for mozzarella cream:
- 900 gr. mozzarella cheese
- 90 gr. powdered sugar
- 300 gr. yoghurt
- 10 sheets of gelatin
- 200 ml of milk
- Zest of one orange
- Sweet grape spoon
- Fresh grapes
- Granulated sugar
For the pissia-pie:
- Put theyeast with a little warm water, dissolve it and leave it in a warm place toactivate.
- In a deep pan, make a small hill with the flour andopen a puddle.
- Add the oil and slowly the water.
- Add the yeastand knead until it becomes a pliable dough. Cover with a cloth and leave in awarm place to swell.
- Once the dough is ready, break it, knead it againand let it rise again.
- When it isready, cut and make thin pies, which we bake in a pan.
For the cream:
- Put thegelatin leaves in cold water to swell.
- Grate themozzarella in the milk and put it on low heat to melt.
- In a deep pan put the melted mozzarella, theyogurt, the icing, the grater and the ¼ of the melted gelatin. Mix very welland put in the fridge for 10'.
- Put in aform, a layer of piss and cream, alternately and leave 2 cm on top.
- Put thesweet grapes in a saucepan; add the gelatin and 2 tbsp. of water. When thedessert is firm, pour over the grape jelly and freeze.
- In themeantime we have wet the fresh grapes with water and we have "buried"them in the sugar, just for decoration!