Pinsa salmon burrata

Method

1. 1

   Preparation

2. 2

   Preheat your oven to 220°C. Gently roll the pinesa bread on a baking sheet covered with sulfurized paper. Spread the liquid cream evenly on the bread surface, then salt and pepper at your convenience. Then add the large handles of grated mozzarella, dispersing them well for a homogeneous distribution. Bake for about 10 minutes until the edges are golden and the cheese has melted completely.

3. 3

   Rest

4. 4

   When the pinsa is cooked, take it out of the oven and let it cool for a few moments on a board or grill. This rest period allows the cheese to stabilize and preserve the taste qualities of the toppings added later. Meanwhile, prepare the smoked salmon slices and drain the burrata to be ready for use.

5. 5

   Dressing

6. 6

   Place the slices of smoked salmon on the lukewarm pinesa, ensuring that they are properly distributed. Place the burrata in the centre or tear it into pieces before spreading it over the entire pine. Sprinkle with finely chiseled chives, then finish with a few drops of lemon juice to enhance the freshness of the dish. Serve immediately to preserve any bructuousness of burrata and salmon flavour.

Nutrition

calories

255

fatContent

11.6

fiberContent

1.6

sugarContent

2.1

sodiumContent

1.25

proteinContent

14

carbohydrateContent

25.8

saturatedFatContent

6.7

Indicative values from the source, for the original recipe.

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