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Burrata Boat

Category:

Appetizer,In Under 15 Minutes,Vegetarian

Recipe Source:

Chef Submissions

Submitted By:

Gino Rago of Panino's Pizza in Chicago

Description:

Gino Rago of Panino's Pizzeria and Via PIzzeria 1-2-3 in Chicago, Il. stopped by the Pizza Kitchen to show us how to make his Burrata Boat. A great appetizer using little more than half a dough ball!

 

320 g. (11 oz.)  dough ball
Arugula tossed in olive oil, salt, pepper and romano/ parmesan cheese mix
Olive Oil
Burrata Cheese
Campari Tomatoes (quartered)
Balsamic Fig Glaze
Sea Salt
Pepper

 

Cut your dough ball in half. Form the half circle into a boat, or gondola shape by pressing down the enter leaving a raised edge. Pinch the ends finishing the illusion of a boat.

 

Bake the "boat" in the oven at 600 degrees for about 3 or 4 minutes or until the "boat" is completely cooked.

 

While your "boat" is cooking, slice your burrata in to 4 slices and sprinkle with some sea salt and pepper.

 

Remove the "boat " when finished baking. It will have puffed back up into a loaf shape, simply press down the center again back into the boat shape.

 

Top with your arugula, salt, pepper, olive oil and Parmesan/Romano mix. Probably about 2 oz., or until the "boat" is full.

 

Place your  4 large slices of burrata over the arugula

 

Place 4 large campari tomato quarters over the burrata

 

Drizzle in some olive oil

 

Drizzle your Balsamic Fig Glaze over the entire plate.