We are so excited to be able to share this delicious recipe from Locale Ristorante + Bar head chef Andy Davies. Andy created this dish especially for our Woombye Truffle Triple Cream Brie and we hope you enjoy making and tasting this as much as we did.
16 slices of good quality prosciutto Parma
4 fresh figs
12 basil leaves
50 mls extra virgin olive oil
50 mls vin cotto
12 grissini sticks
200gm strong flour [caputo blue ]
10 gm fresh yeast
8 gms sea salt
100 mls warm water
1 sm teaspoon malt extract
Mix dough in food processor on slow speed with a dough hook for 10 min set aside wrapped in plastic for 1 hour.
Take a small amount of dough and roll into a long thin stick using your hands and a little excess flour on the bench, place on a tray lined with baking paper, repeat process until all the dough is finished and allow to prove on the bench for 1/2 an hour.
Bake in a fan forced oven on 180 degrees for 12 mins then turn down to 150 degrees for 8mins more, take out and allow to cool, store in an air tight container. They will keep fresh for 2-3 days.
To assemble the dish, arrange 4 slices of prosciutto on each plate, place 50 gms of Woombye Truffle Triple Cream Brie on top and add 1 fresh fig sliced around the edge of the cheese.
Garnish with 4 basil leaves, drizzle a little extra virgin olive oil and vin cotto over the top, season with a little black salt and place 3 grissini sticks on each plate to finish.