House Ricotta and Jamón Ibérico
Crème Fraîche, Peach Mostarda, Pickled Mustard Seeds, Toasted Hazelnuts, House Focaccia
Chef Jeremy Broucek and Baker Tanner Rubin of Bread & Friends | Portland, ME
Adapted by StarChefs | August 2023
INGREDIENTS
Crème Fraîche:
Yield: 5 pints
1 gallon heavy cream
2 cups yogurt
Focaccia:
Yield: 3.25 kilograms
820 grams bread flour
205 grams whole wheat flour
345 grams all-purpose flour
342 grams levain
410 grams poolish
44 grams kosher salt
137 grams olive oil
Maldon salt
Ricotta:
Yield: 32 ounces
3 quarts milk
120 grams lemon juice
½ Meyer lemon, zested
Kosher salt
Peach Spice Mix:
Yield: 18 grams
10 grams cinnamon sticks
4 grams star anise
2 grams ground allspice
4 cloves
Pickled Mustard Seeds:
Yield: 2 cups
100 yellow mustard seeds
350 grams apple cider vinegar
7 grams kosher salt
30 grams granulated sugar
Peach Mostarda:
Yield: 64 ounces
1.7 kilograms diced peach
700 grams granulated sugar
200 grams light brown sugar
75 grams apple cider vinegar
10 grams brunoise ginger
90 grams whole grain mustard
2 grams kosher salt
To Assemble and Serve:
Toasted hazelnuts, crushed
4 slices jamón ibérico
Hazelnut oil
METHOD
For the Crème Fraîche:
In a mixing bowl, whisk together cream and yogurt. Transfer to an airtight container and let sit 4 days at room temperature. Gently whisk, then cover and refrigerate.
For the Focaccia:
In the bowl of a stand mixer fitted with a paddle attachment, add flours, levain, poolish, and 850.5 grams water. Mix on low speed until a shaggy dough forms. Increase speed and continue to mix until dough becomes smooth and glossy. Add salt and mix on low speed while slowly streaming in 94.5 grams water and olive oil. Continue to mix until fully incorporated. Transfer dough to an oiled container and let sit at room temperature 1 hour. Coil fold the dough, then let it sit 1 additional hour at room temperature. Cover and refrigerate overnight. The next day, divide the dough into 4 equal portions. Transfer to a floured couche and let proof at room temperature 3 hours. Heat oven to 446°F. Once dough is proofed, lightly stretch dough on a baking peel. Drizzle with olive oil and a pinch of salt. Bake 20 minutes, or until golden brown. Let cool.
For the Ricotta:
In a saucepan over medium flame, heat milk to 175°F, stirring occasionally. Stir in lemon juice until mixture begins to curdle. Remove from heat and let sit 10 minutes. Strain and let sit an additional 15 minutes. Stir in lemon zest and 225 grams Crème Fraîche. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Peach Spice Mix:
In a spice grinder, combine all ingredients and grind until a fine powder is achieved. Sift and transfer to an airtight container. Reserve.
For the Pickled Mustard Seeds:
In a saucepan over medium-high heat, bring seeds, vinegar, and salt to a boil. Reduce heat and let simmer 5 minutes. Stir in sugar until fully dissolved. Remove from heat and let cool. Set aside.
For the Peach Mostarda:
In a saucepan over medium heat, combine peaches, vinegar, and sugars. Heat mixture to 220°F, then fold in remaining ingredients, 2.5 grams Peach Spice Mix, and 35 grams Pickled Mustard Seed. Transfer to an airtight container and reserve.
To Assemble and Serve:
Place 4 ounces Ricotta on a serving plate. Top with desired amount of Peach Mostarda, toasted hazelnuts, and jamón. Sprinkle with Pickled Mustard Seeds and a drizzle of hazelnut oil. Serve with sliced Focaccia.
