Vegetable Flatbread with Burrata and Bresaola
Ingredients
? 1 zucchini
? 1 carrot
? 1 small onion
? 3 potatoes
? 3/4 cup flour (100 g)
? 1/2 cup breadcrumbs (50 g)
? 1 egg
? 1/2 cup grated Parmigiano cheese (50 g)
? Fresh parsley (about 2 tablespoons, finely chopped) (10 g)
? Salt to taste
? Pepper to taste
? Extra virgin olive oil as needed
? Burrata and Bresaola slices for serving
Instructions
- Prepare the vegetables:
? Peel the potatoes and carrot. Wash the zucchini.
? Finely grate the zucchini, carrot, potatoes, and small onion.
? Finely chop the parsley.
- Make the mixture:
? In a large bowl, mix the grated vegetables and chopped parsley.
? Add the egg and mix well.
? Add the flour, breadcrumbs, grated Parmigiano, salt, and pepper. Mix until a uniform mixture is obtained.
- Prepare the baking sheet:
? Line a standard baking sheet with parchment paper.
? Pour the mixture onto the baking sheet and level it with a spatula to obtain an even layer about 1 cm thick.
? Brush the surface with a little extra virgin olive oil.
- Bake:
? Preheat the oven to 350°F (180°C).
? Bake the flatbread for about 30-35 minutes, or until golden and crispy on the surface.
- Serve:
? Let the flatbread cool slightly, then cut it into small squares.
? Serve each square with a small burrata on top, a slice of bresaola and a drizzle of extra virgin olive oil.
