Grilled Pagro, burrata, rocket and dried tomatoes

By Simone Rugiati

Pagrus

Grilled fish

1 portions

INGREDIENTS

100 gr flour
3 gr fresh yeast
65 gr water
2 gr salt
Pagro fillet 150 gr
Ox heart tomato, a few slices
40gr Dried tomatoes
80 gr Paparine
12 pieces Taggiasca olives
50 gr Rocket
80 gr Burrata
Curry sauce (at will)
Pepper powder
Maldon Salt
EVO Oil
Salt and pepper

 

Pagrus

Grilled fish

EXECUTION

Knead the flour with the yeast and water. When the mixture is homogeneous let it rest, covered, for ten minutes. Add the salt, mix the dough and leave it to rise for about an hour.

Divide the dough into two parts, forming the two balls, then leave to rise for another hour or so on a baking tray, covering them with a damp cloth, until the mixture is soft and well leavened. Bake at 240°C for about fifteen minutes, checking the browning of the sandwiches.

Clean the fish, removing the skin and bones, in a hot non-stick pan add a drizzle of EVO oil, then cook the fillet over a gentle flame with a lid, seasoning with a pinch of salt and pepper.

Clean the paparines, sauté them in a non-stick pan with a drizzle of oil and salt, then remove from the pan and bring them to room temperature.

Dress the rocket with EVO oil and salt in a bowl, then compose the sandwiches with the curry sauce, the sautéed paparine florets, the stracciatella of the burrata, the dried tomatoes cut into strips, the Pagro, the taggiasche olives, the rocket seasoned, the sliced ox heart tomato and other stracciatella.
Close the sandwiches and sprinkle with pepper powder and Maldon salt, add pepper to taste.

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