Recipe of the month
Pomodorini (cherry tomatoes)
Extra virgin olive oil
Baked in wood fired oven
Pour 2lbs of flour, 0.1oz yeast, 2.5 cups warm water, 0.9oz salt into a mixer.
Mix it for about 25 min until dough is compact and homogeneous.
Let dough rest for 48hrs at room temperature. Create 10oz balls by cutting pieces from the main homogeneous dough.
After 12 hrs in the fridge you can knead the dough into the shape of pizza at room temperature, spread tomato sauce.
Cook pizza in oven at about 800F for 90 seconds.
Add 1 cup arugula, 1 cup cherry tomatoes, 1 cup stracciatella di burrata drizzle Extra Virgin olive Oil.
Burrata with scallops, mix of cherry tomatoes salad, mint and lemon zest
Ingredients for 4:
200 gr of mix yellow cherry tomatoes
4 Baja California Scallops
4 Burrata Angelo & Franco
Salt, pepper, mint, lemon zest, garlic (as you like)
2 oz Brandy
EVOO (as you like)
Cut the tomatoes in 4, add salt & pepper mint and lemon zest. Place all this ingredient in bed of the plate, tossed with EVOO.
Season salt & pepper the scallops, then placed in a hot pan with EVOO to seared for 2 min both sides and flambe them with brandy until get little brown. After this take them out and cut them half.
Placed the cherry tomatoes salad on the bottom the plate, after put half of the scallops on top of your cherry tomatoes’ salad than place on top again one whole burrata and placed the other half on top (like a sandwich)
Garnish with micro herbs as you prefer and finish with EVOO.
Repeat the same process with the other 3 plates.