Red rice spoons with gorgonzola mousse, currants and celery curls

Student: Plurione Gabriele – Scirli Alessandra

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.
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.
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.
After the rising time, knead the dough again and roll it out with a rolling pin.
Cut in a spoon shape, preheat the oven to 180° and cook for approx. 12 minutes.
Fill with gorgonzola, mascarpone and honey mousse.
Garnish with currants and celery curls.