Il Mortazza
Pickled Eggplant, Stracciatella, Mortadella, Arugula, Focaccia
Chef Francesco Lucatorto of Ceci's Gastronomia | Los Angeles
Adapted by StarChefs | May 2024
INGREDIENTS
Focaccia:
Yield: Four 6-inch rounds
450 grams 00 flour
40 grams extra virgin olive oil
3 grams brewer’s yeast
5 grams barley malt syrup
10 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
Arugula
Pickled eggplant
Mortadella
Stracciatella cheese
Extra virgin olive oil
Ground black pepper
METHOD
For the Focaccia:
In a mixing bowl, combine flour, 1 gram yeast, and 44 grams filtered water. Cover and let sit overnight at room temperature. The next day, stir in remaining ingredients and 176 grams filtered water. Let proof at room temperature until the dough has tripled in size. Fold dough and let rest overnight. The next day, shape dough and portion into six 150-gram balls. Let sit at room temperature until balls have doubled in size. Stretch dough and place in an oiled six-inch round aluminum baking pan. Cover pan and let dough proof until doubled in size, poking holes in the dough but being careful not to rip it. Set aside. In a mixing bowl, combine equal parts water, extra virgin olive oil, and 1 tablespoon kosher salt. Brush the top of the dough with oil mixture. Let rest until the dough has doubled in size. Heat oven to 428°F. Once proofed, bake dough 15 minutes, or until baked through.
To Assemble and Serve:
On a work surface, cut Focaccia in half. On the bottom half, place a layer of arugula followed by pickled eggplant, mortadella, and stracciatella. Drizzle with olive oil and a sprinkle of black pepper. Close sandwich and serve.
