Schiacciata with pistachio, salami and burrata

Created byAndrzej Wiesławski

Ingredients(for 1 serving)

1 Schiacciata romana white pre-sliced

20 g pistachio cream (unsweetened)

30 g spicy salami, slices

30 g burrata, torn

10 g rocket

extra: pistachios, chopped

Schiacciata romana white pre-sliced

100 g

16 cm

5001921

Difficulty

Basic

Cooking time

10 min

Price range

££

This schiacciata is a little more adventurous than the pesto-prosciutto-mozzarella. We're not using a classic pesto this time, but a unique pistachio cream that goes beautifully with spicy salami. Also, we bake the Italian bread, not at the start, but at the end, allowing the different flavours to meld together. Mmm!

Preparation

Open the pre-sliced schiacciata.
Spread the pistachio cream on both halves. Top the bottom slice with the salami, burrata and rocket.
Season with a freshly ground salt and pepper and - optionally - some chopped pistachios. Put the top slice on.
Grill for 2-3 minutes, until the bread turns brown and your burrata melts.
Serve immediately!

Tips from the chef

Tip 1

"Want to reduce costs and/or appeal to veggie customers? Then leave out the salami and finish with strawberry slices and a lick of balsamic in spring and summer. Surprisingly delicious!"

Tip 2

"You can also serve this schiacciata cold. You then bake the sandwich in advance and proceed as you normally do: open, fill, garnish, close and serve immediately!"

Tip 3

"Along with spicy salami, other Italian meats go perfectly with (unsweetened!) pistachio cream. Think bresaola, mortadella or pancetta, for example. Or how about carpaccio?”

Did you know?

Schiacciata is inspired by traditional recipes, prepared with high-quality ingredients with respect for traditional baking methods. The unique biga dough is fermented Italian style with just 3 ingredients: water, flour and yeast. The baker then presses gently into the dough with their fingers to create an authentic artisanal look and proofs the dough five times for a soft lamination and an airy dough. This is then baked according to the Romana method: briefly, on stone and at a high temperature.