LEOPARD X MUSHROOM
Our next topic will be mushrooms. Obviously we love chanterelles, but there are perhaps more important ones:
for example, the wild mushrooms that give our pastas their super bubbly texture and texture.
Schedule
For this evening, we have three extra mushroom pizzas:
SHIITAKE
Shiitake mushrooms marinated in maple syrup and soy sauce are piled on a Fior di Latte base, baked with wilted spinach and truffle Caciotta cheese. Top with burrata at the end.
PORTOBELLO
Cotto ham and mini portobello mushrooms baked on a base of Inverted Margherita, garnished with ricotta with tofu (corn is not included, but not forbidden, if you don't look)
SHIMEJI
Fior di Latte base with tahini shimeji mushrooms sautéed in sesame oil, accompanied by ginger and garlic. We grate lots of ripe grana on top and sprinkle with chives.
See you Friday evening from 6pm at LEOPARD in Kecskeméti street!
