Flatbread, Saffron of San Gimignano d.o.p. and buffalo tenderloin | Birrificio Angelo Poretti

Ingredients

• 500 g of wheat flour type 00
• 100 g of lard
• 8 g of salt
• 63 g of milk
• 15 g of yeast
• 63 g of warm water
• A buffalo fillet
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Dried oregano to taste
• 2 g saffron of San Gimignano d.o.p.
• 200 g of fresh cream
• 4 slices of tomato
• 2 basil leaves
• 2 g of salt
• 3 g of sugar