The recipe of Focaccia with burrata cheese, mortadella and pistachios is a delicious idea suggested by La dispensa di Ilenia, that, in its simplicity, offers a complexity of perfumes and aromas that tell about the products of excellence of the Italian peninsula.
The soft focaccia, which owes its name to the Latin focus (fire), has origins that could even date back to the Phoenicians, Carthaginians and Greeks, the Romans offered it to the gods while in the Renaissance it was offered, accompanied by wine, at wedding banquets. Its fragrance leads us to Liguria where, with its countless types of flat bread, the focaccia has established itself in the world gastronomic panorama.
Burrata cheese is a product born in the first half of the twentieth century from the intuition of Lorenzo Bianchino, cheesemaker of the Piana Padula farm, in today’s Alta Murgia National Park in the province of Barletta-Andria-Trani in Southern Italy. This cheese brings us to the sunny Puglia, the cradle of many dairy specialties.
The fragrant mortadella is the pride of the city of Bologna, the custodian of the PGI brand that guarantees the quality of the highly fragrant sausage made up of lean pork meat dotted with white larders obtained from the throat fat.
The pistachio is a gift of the volcanic soil of Bronte, in Sicily, where, thanks to the presence of Etna, the seeds of the Persian plant take on unique organoleptic characteristics, due to the cultivation of the plants on the rocky lava terrain with steep and uneven slopes.
This recipe of focaccia is a tasteful journey along the whole Italian peninsula: let’s go!
Ingredients for the focaccia:
– 400 g type 0 flour
– 150 g of durum wheat semolina
– 1 sachet dehydrated yeast
– 2 teaspoons sugar
– 150 ml. of warm milk
– 150 ml. of lukewarm water
– 100 ml. of sunflower oil
– 1 teaspoon salt
Extra virgin olive oil, coarse salt, rosemary, enough to season
Once out of the oven, just sprinkle it with Burrata di Andria PGI, enrich it with a nice slice of Bologna PGI mortadella, garnish with a few pistachios grown on the Etna volcano ground in Sicily and… Enjoy your meal!
