ItalianRoman
Pizza with Puntarelle and Pork Fillet
by Marco Rufini · 181K subscribers on YouTube
A thin-crust pizza topped with creamy stracciatella cheese, crunchy puntarelle chicory, and aged cured pork fillet, finished with a drizzle of extra-virgin olive oil. The base is baked quickly at high heat to achieve a light and crispy texture.
- Difficulty
- medium
Ingredients
6 items- Pizza Dough DiscPrepared as per your usual pizza dough recipe
- Olive OilExtra-virgin olive oil, for drizzling
- Cervia SaltA pinch of salt from Cervia (can substitute with any fine sea salt)
- Stracciatella di BufalaFresh buffalo stracciatella cheese, generous amount
- PuntarellePuntarelle chicory, cut into thick pieces
- Filetto di Maiale StagionatoAged cured pork fillet, similar to prosciutto but leaner, sliced thinly
Method
- Prepare the pizza dough disc as per your usual recipe.
- Drizzle a little olive oil over the dough and sprinkle with a pinch of salt.
- Cook the dough in a preheated oven (wood-fired at max 350°C for 3 minutes, or home oven at highest static temperature: 7-8 minutes on the bottom then finish on the top).
- Remove the pizza base from the oven and cut into slices with scissors or a wheel cutter.
- Place a generous amount of stracciatella cheese on each slice.
- Add thick-cut puntarelle chicory on top.
- Arrange slices of aged cured pork fillet over the puntarelle.
- Finish with an extra drizzle of olive oil and serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
