Dailes focaccia with brie cheese and quail eggs
By Michael Katz
1 h
4 raciones
Difficulty:
Media
Ingredients
GENERAL
- 200 gr of good quality pitted and chopped dates
- 100 ml of date honey
- 400 gr of béchamel sauce
- 100 g grated Parmesan cheese
- 100 gr of finely diced Brie cheese
- 100 gr of finely diced Roquefort cheese
- 100 gr of finely diced Parmesan cheese
- 2 tablespoons chopped parsley
- 100 gr tahini sauce
FOR THE DOUGH
- 500gr flour
- 22gr yeast
- Pinch of sugar
- 5gr salt
- 330ml water
FOR THE BÉCHAMEL SAUCE
- 50gr butter
- 50gr flour
- 500ml milk
- 1 stick of celery (optional)
- ½ peeled carrot (optional)
- ¼ of an onion chopped with cloves (optional)
- 1 piece of smoked bacon (optional)
FOR THE TAHINI SAUCE
- 1 beet cooked and mashed to a very smooth puree
- 4 spring onions blanched and mashed to a very smooth puree
- 50 ml tahini paste
- 2-4 cloves garlic
minced - Salt to taste
- Juice of two lemons - or to taste
- Water to desired consistency
FOR THE DOUGH:
- Dissolve the yeast and sugar in the warm water.
- Add the salt to the sifted flour, pour in the water and mix until it forms a ball (can be done by machine or by hand).
- Knead the dough for 5 to 10 minutes. Cover it lightly with oil and put it in a warm place covered with cling film to double its size.
- Heat the oven to 220ºC-250ºC.
- Once the dough has doubled in size, cut it in 4 and place it on a well-oiled baking sheet in a cool place.
FOR THE BÉCHAMEL SAUCE
*The first part of the milk infusion is optional but it will give a more pleasant taste to the sauce.
- Put the milk, Bouquets garnie, onion, carrot and bacon in a saucepan and bring almost to the boil - let it infuse 30 minutes and strain it.
- Melt the butter, add the flour and cook for a few minutes over medium-low heat until it shows signs of dryness.
- Add the milk to the butter, stirring all the time with a whisk and always at boiling point.
- Once the desired consistency is reached, set aside to cool slightly and gently stir in the cheese, season with salt and nutmeg.
FOR THE TAHINI SAUCE
- Combine the tahini paste, garlic, lemon juice and salt in a blender or food processor. Process until smooth.
- Gradually add water to obtain the desired consistency. The mixture should be thick enough to go deep into the falafel balls and stick them together. Check seasoning.
- Divide into 3 equal parts.
- Leave the first part plain.
- To the second part add the beet puree, check seasoning and consistency.
- To the third part beat in the green onion puree, check seasoning and consistency.
PACKING
- In a well oiled metal tray place the dough by hand, gently starch the dough to the desired thickness (do not use a rolling pin).
- Let it rise.
- Spread a thin layer of béchamel sauce.
- Sprinkle small pieces of Brie, Parmesan, Roquefort and mozzarella cheese on top.
- Top with the béchamel sauce and the broken cheese dates.
- Add 3 to 5 quail eggs on top of the uniform pieces.
- Bake at 220ºC-260ºC until the crust is golden brown and the cheese is browned.
