Petrossian Imperial Daurenki Recipe
Fennel Pollen Schiacciatina, Burrata di Bufala, Riserva di Nonna
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Schiacciatina
In a bowl, combine warm water and yeast. Let it sit for 5 minutes until foamy. In another bowl, mix flour, fennel pollen, and salt. Add the yeast mixture and olive oil, then knead until smooth. Let the dough rise in a warm place for 1 hour.
- 2
Shape and Bake
Preheat the oven to 425°F (220°C). Roll out the dough to about 1/4 inch thick. Place on a baking sheet and bake for 15-20 minutes until golden brown.
- 3
Assemble the Dish
Once the schiacciatina is baked, remove from the oven. Tear the burrata into pieces and distribute evenly on top. Grate the Riserva di Nonna over the burrata. Garnish with fresh basil leaves.
