Leek, Mussel and Squid Tortino

Name: Leek, Mussel and Squid Tortino
Cuisine: Swiss
Ingredients: 10 g (⅓ oz) fresh yeast; 85-100 ml (3-3½ fl oz) lukewarm milk; 75 g (3 oz) each of wheatmeal and white unbleached bread flours; 75 g (3 oz) each of wheatmeal and white unbleached bread flours; about 24 mussels, scrubbed; 100 ml (3½ fl oz) Fish Stock; 50 ml (2 fl oz) white wine; 100 ml (3½ fl oz) olive oil; about 450 g (1 lb) young leeks, sliced thinly on the diagonal and rinsed; about 225 g (8 oz) fresh squid, cleaned and cut into rings; 250 g (9 oz) tomato concassée; 100 g (4 oz) Mozzarella cheese, thinly sliced; a good handful of dill sprigs; salt and freshly ground pepper; salt and freshly ground pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

10 g (⅓ oz) fresh yeast
85-100 ml (3-3½

Europe
Switzerland
Fish course
Starter
Pescatarian
Low carb

Method

Dissolve the yeast in the milk.

Sift into a bowl and make a well in the centre.

Add to the well along with the yeast milk, and mix evenly together. Knead for a few minutes. Form the dough into a ball and place in an oiled bowl. Cover with clingfilm and leave to rise in a warm place for 1 hour.

Meanwhile, make the topping. Heat the mussels through in the liquid in a cover