Imagine you want to create a fresh aperitif or a gourmet starter and you don’t know what to prepare. Tired of offering chips or the usual croutons, you decide to choose a succulent sea-scented canapés. In this case the ingredients combination is quite original but greedy: the salinity of smoked swordfish combines perfectly with the freshness and delicacy of the burrata chees. Can we talk about a sort of union between the land and the sea? Maybe. The only thing I can tell you is that these delicacies will disappear very soon, but don’t worry: you will not need to do any kind of magic …
For the bread:
- 500 grams re-milled durum wheat semolina
- 25 grams fresh brewer’s yeast
- ½ teaspoon caster sugar
- 5 grams salt
- Lukewarm water
- White sesame seeds
Method
Mix 100 grams of flour with water, sugar and yeast, until a soft mixture is created. Put it in a bowl and cover with a cotton cloth. Let it rest and rise for 14 hours in a warm place without drafts.
After the indicated time, you will have to add the remaining flour, the salt and lukewarm water to this mixture and start to work it by hand for about 5 minutes. Place it again in the bowl and let it rise for another 2 hours. Now form a large round loaf and brush the surface with water. Sprinkle the bread with some sesame seeds, cut the surface with a knife and let it rest for another 30 minutes. Bake in preheated oven at 200° Celsius degrees for about 1 hour.
For the burrata cream:
- 1 burrata
- Salt
- Zest of an untreated lemon
- Fresh ground white pepper to taste
To garnish:
- 100 grams smoked swordfish
- Some chive stalks
Method
In a mixer put the burrata cut into pieces, extra virgin olive oil and pepper. Create a cream and salt lightly and flavore with the minced zest of a lemon that it has been washed previously. Also add the chopped chives. Mix everything and set aside. Toast tarts that you have made by slicing the bread and then create circles with the help of a pastry ring. Spread a generous amount of cream on every slice of bread and decorate with thin slices of smoked swordfish and chive stalks.