Starter, Video Recipes


Red rice spoons with gorgonzola mousse, currants and celery curls

Student: Plurione Gabriele – Scirli Alessandra


  • Red rice flour 125 gr
  • 00 flour 150 gr
  • Extra virgin olive oil 60 gr
  • Dry yeast 3 gr
  • Salt 7 gr
  • Dry white wine 75 ml
  • Sesame 100 gr
  • Water 10 ml
  • Poppy seeds 10 gr
  • Mascarpone 150 gr
  • Honey 10 gr
  • currants 50 gr
  • Sweet gorgonzola 300 gr


  1. Put the yeast in a bowl, cover with little lukewarm water and melt. Add 1 teaspoon of 00 flour, and enough water to obtain a smooth mixture. Leave to rest 15 minutes.
  2. On the pastry board put the remaining 00 flour and the venere rice flour, pour the yeast mixture in the centre with salt, white wine, sesame and poppy seeds. Knead everything adding little water to obtain a smooth dough.
  3. Make a homogeneous ball and put it in a floured bowl, cover with a wet cloth and let leaven for about 2 hours at mild temperature and away from air drafts.
  4. After the rising time, knead the dough again and roll it out with a rolling pin.
  5. Cut in a spoon shape, preheat the oven to 180° and cook for approx. 12 minutes.
  6. Fill with gorgonzola, mascarpone and honey mousse.
  7. Garnish with currants and celery curls.