Whole wheat pinsa with buffalo mozzarella stracciatella and marinated Argentine shrimp tartare
Procedure
Ingredients · Servings 4
- Sale
- Baby
- Oil
- Parsley
- Whole wheat pinsa bases
- Burrata Stracciatella (small tub)
- Frozen Argentinean prawns
Method · 30 min
- Defrost the gameberonj, clean them and cut them into tartare, then transfer everything to a small bowl and season with salt, pepper, oil, the juice of a lemon and...
- Defrost the gameberonj, clean them and cut them into tartare, then transfer everything to a small bowl and season with salt, pepper, oil, the juice of a lemon and...
- Defrost the gameberonj, clean them and cut them into tartare, then transfer everything to a small bowl and season with salt, pepper, oil, the juice of a lemon and...
- Defrost the gameberonj, clean them and cut them into tartare, then transfer everything to a small bowl and season with salt, pepper, oil, the juice of a lemon and...
Thaw the gambieroni, clean them, and cut them into tartare shapes. Transfer everything to a small bowl and season with salt, pepper, oil, lemon juice, and parsley. Marinate for at least 2 hours in the refrigerator.
Preheat the oven to 200/250 degrees and once it has reached temperature, bake the bases for 10 minutes, seasoning them with salt and a drizzle of oil.
Cut the bases, which will be super fragrant, and strain a teaspoon of stracciatella and a teaspoon of tartare.
Serve on a wooden cutting board and enjoy all its goodness .
