El Gaucho has been known for its Flat Bread for some time now. While most people view bread as an “add-on” to a meal or an appetizer, we make ours so it could stand alone. Yes, it is that good.
Working with our executive Chef Kent Sharp, we formulated this particular recipe about 3 months ago. We finally settled on a recipe that includes an unbelievable crust (a key part of any good flat bread) that includes 10% whole wheat in the dough to give it just a bit of chewiness and slight nuttiness. The base of the dough starts with the finest bread flour we can get, mandako flour.
We top it with Crimini mushrooms that are sautéed with fresh garlic and shallots until they are golden brown and then add Italian Marsala which reduces it down and puts a slight glaze on the mushrooms and seals in the flavor. This not only intensifies the flavors (again, less is more) but makes it all come together nicely. We finish it off quite simply with some Reggaino parmesean and some olive oil – can’t use enough olive oil in my opinion to enhance the flavor.
The end result is our most popular Flat Bread that everyone seems to love. Let me know what you think – give it a try sometime.
Posts
No comments:
Post a Comment