Montanarine with Burrata and Smoked Salmon

Montanarine with burrata and smoked salmon are a delicious meeting between the Neapolitan tradition of fried pizza and delicate, refined flavors. Here’s how to prepare them:

Ingredients

• 500 g of pizza dough
• 200 g of burrata
• 100 g of smoked salmon
• Oil for frying
• Fine salt
• Freshly ground black pepper (optional)
• Chopped chives for garnish (optional)
• Grated lemon zest for garnish (optional)

Preparation

1. Take the pizza dough and divide it into balls of about 60 grams each.
2. Roll out each ball into disks of about 8 cm in diameter.
3. In a large frying pan, bring the seed oil to frying temperature (about 170-180 °C).
4. Fry the dough disks for a few minutes on each side until they are golden brown and puffy. Make sure not to overlap them in the pan to avoid sticking.
5. Drain them on paper towels to remove excess oil and lightly salt them.
6. Place the burrata, either cut into pieces or slightly crushed, on top of the warm disks so that the heat helps it melt slightly.
7. Add slices of smoked salmon on top of the burrata.
8. If desired, add a pinch of black pepper, the chopped chives, and the grated lemon zest for a touch of freshness.
9. Serve the Montanarine immediately.

Trivia

Montanara is a miniature version of the classic Neapolitan pizza, but it is fried instead of baked. Its origins are humble, and it was said to be the food of the less affluent, who didn’t have ovens at home but made pizza cooked in oil, making it equally tasty and substantial. With the addition of refined ingredients like burrata and smoked salmon, this simple preparation becomes a gourmet dish.

I would suggest pairing this dish with a fresh, fruity white wine, perhaps a Fiano di Avellino, whose acidity will perfectly balance the fat of the burrata and the strong flavor of the salmon. Enjoy your meal!