BURRO SALATO 1889
Our recipes
INGREDIENTS
Centrifuged cream, Trapani sea salt from the Culcasi salt mines (max 2%) Slow Food presidium.
Weight: 100 g, 200 g, 5 kg.
Fatty material > 82%
Its light savoury hints, the lovely sensation of a milk cushion from which wonderful desserts, creams and unexpected recipes come from, here are the top qualities of a butter produced with great love and care. The "Burro Salato 1889" Fattorie Fiandino comes from creams that rest for 72 hours, whose unique taste is enhanced by "Fleur de Sel" from Trapani that makes it unique with its delicate iodised hints.
TOPINAMBOUR (SUNCHOKE - SUNROOT) CAKE WITH BURRO SALATO (SALTED BUTTER) 1889 AND ANCHOVY FILETS
250 g "0" flour type , 125 g 1889 salted butter, 2 tablespoons of cold water, 400 g sunchoke- sunroot , peeled and nely sliced, 2 shallots, 200 ml fresh milk, 20 g "0", 120 g grated Gran Kinara, 2 medium eggs, salt, pepper, 50 g "1889 salted butter" for browning.
Put the flour on the pastry board making a well in it, add the "Burro Salato 1889", flatten it with the palm of your hand to make it creamy (remember to leave it out of the fridge for half an hour).
Add water and manipulate with your hands trying to break up the mixture to make the flour absorb the butter. As soon as the texture begins to change, start to knead it until forming a smooth and consistent dough, leave to rest for half an hour in the fridge wrapped in cling lm.
In a saucepan on a medium heat, brown a knob of butter with thin-sliced shallots for few minutes, add the sunchoke- sunroot and a little of water or vegetable broth, cover and stew until the vegetables are fully cooked. Sprinkle with flour, cook and stir until the flour is well cooked, add the milk and bring to the boil. Turn off the heat and leave for a few minutes, add the eggs and Gran Kinara, then whisk vigorously.
The mixture should be velvety with a soft texture. Spread the shortcrust pastry in a high edged mould. It should be about 3 - 4 millimeters thick and the edges at least 3 cm high.
Pour the filling into the bottom of the pastry, put it in the oven and bake for 35/45 minutes at 160 °C. Leave to cool, take out of the mould and serve with curls of "Burro Salato 1889" and anchovy filets.
