Anchovies puff

Ingredients for the buckwheat
200 gr Buckwheat flour
120g strong flour
20 gr pressed yeast
20 gr of vinegar reduction Forvm Cabernet Sauvignon
190 gr water
1 pinch of salt

Ingredients for the salad
12 anchovies
Strawberries
Torclum extra virgin olive oil
Forvm Chardonnay vinegar
Forvm Merlot vinegar

ELABORATION

1. Knead and let stand covered with a cloth until doubled in volume.
2. Roll out the dough and cut to 2mm with a 20cm ring in round shape.
3. Put the oven at 230 ° C about 5 minutes until crisp sínfli and fits well.
4. Respiri.Un stand on rack for wet copfreda upper section and break puff to fill salad.
5. For the salad mix herbs, flowers and salad (arugula, burnet, sorrel, endive …).
6. Clean of thorns and anchovies and separate the steaks and let stand covered for one hour with Chardonnay vinegar Forvm
7. Clarify with water, dry the fillets, and let rest with extra virgin olive oil Torclum.
8. Fill the puff with salads, sliced strawberries and garnish with anchovies.
9. We make a vinaigrette with vinegar 25g 75g Forvm Merlot and extra virgin olive oil, salt and pepper.
10. We apply the vinaigrette inside the salad.