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Pizza Bianca with Parsley Root & Pecorino | Crispy & Delicate
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33 min
Quick
Gurkerl Küche
Herbstliche Pizza Bianca nach italienischer Art: Mit hauchdünnen Bändern aus heimischer Peterwurzen, feinstem Mozzarella, würzigem Pecorino, gerösteten Walnüssen und frischem Rosmarin aus dem Backrohr.
Ingredients
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan oven) and line a baking sheet with baking paper.
Thoroughly wash and peel the parsley roots, then shave them lengthwise into wafer-thin ribbons using a vegetable peeler. Finely chop the garlic, pluck the rosemary needles from the sprigs, and roughly chop them. Roughly crumble the walnuts.
In a bowl, gently marinate the shaved parsley root ribbons with 1 tbsp extra virgin olive oil, the chopped garlic, half of the rosemary, and a pinch each of salt and freshly ground black pepper.
Chef's tip
The parsley root ribbons should really be shaved wafer-thin with the vegetable peeler so that they cook perfectly in the oven and turn delightfully crispy at the edges.
For an even more intense nutty aroma, the walnuts can be lightly toasted beforehand in a dry pan without fat.
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