ingredients :
– 500g flour
– 350ml of water
– 300 grams of salt
– 3 grams of yeast
– 2 potatoes, 2 carrots, 2 green onions
– Cream, basil, pine nuts, sun-dried tomatoes, olive oil
– 1 burrata + 1 smoked mozzarella (scamorza)
preparation :
1. Dilute the salt in the water and add ¾ of the flour. Mix gently and add the yeast. Pour in the rest of the flour to get an even paste. Make a ball by folding the dough.
2. Cut the carrots and boil them in boiling water. Then mix them with cream to get a puree. Pass the potatoes through a mandolin and fry the thin slices in boiling oil.
3. Roll out the dough into a large circle. Spread carrot puree. Add chunks of smoked mozzarella and a drizzle of olive oil. Bake at 460°C for one minute.
4. Then add sundried tomatoes, potato chips and new pickled onions. Then add burrata pieces, pine nuts and fresh basil leaves.
Chef: Marco Casola