Ingredients
- 80 g finely chopped guanciale
- 2 burratas
- 150 g grated pecorino cheese
Instructions:
Mix burrata with pecorino until creamy, season with white pepper. Spread half of the pecorino cream on the pinsa, arrange guanciale slices, and bake at 240°C for 6 minutes. Guanciale is matured pork cheek.
