Serves 4 EN
Hotdog noir roll:
Bread: Put warm water, yeast, olive oil and sugar in a baking mixer. Add cuttlefish ink. Add flour and salt. Knead for 6 minutes. Rise for about 45 minutes in the bowl covered with a cloth.
Place the dough on a slightly floured work surface and cut into 8 pieces. Take a first piece and flatten it with the palm of your hand, roll to form a hot dog roll. Place on baking paper, brush with a well beaten egg. Leave to rise in a warm place for one hour, away from cold draughts. Cook in a preheated oven at 180°C for 15 minutes. Cool on a grid.
Candied pineapple: Clean fresh pineapple, cut into small rods 2 cm long and 0,5 cm wide. Cook in the agave syrup until evaporation of the juice. Add small cubes or red pepper.
Hotdog: Cut the hotdog bread in half, arrange the hotdog sausage warmed, garnish with candied pineapple, serve with Natura Ketchup sauce and pomegranate seeds.