Montanarine with burrata and smoked salmon

Name: Montanarine with burrata and smoked salmon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20
Ingredients: Type 0 flour 4.67 cups; Whole milk at room temperature 1.7 cups; Extra virgin olive oil 2 tbsp; Fresh brewer's yeast 0.35 oz; Fine salt 0.8 tsp; Burrata cheese 3.3 cups; Smoked Salmon 14 oz; Extra virgin olive oil ½ cup; Parsley 10 tsp; Pink peppercorn to taste

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Difficulty: Average
Prep time: 15 min
Cook time: 20 min
Makes: 20 pieces
Note + the rising time (approximately 2 1/2 hours in total)

PRESENTATION

Montanarine with burrata and smoked salmon? So good. Seriously, these are a hit in Campania, especially around Naples. And people there just love their Italian fried pizza. And listen, these little rounds of pizza dough are fried to golden perfection—crispy on the outside but tender inside. Really amazing textures, you know?

Here's the deal: What sets this montanarine recipe apart is the topping. Creamy burrata and slices of smoked salmon. I mean, the burrata melts right into that warm fried dough—super moist and rich—and the smoked salmon adds this tangy pop. Keeps things really really fresh. In Campania, classic toppings like tomato and cheese are the norm, but this combo? Way way better. When you serve fried montanarine with burrata and smoked salmon, people get so excited. It's a little different, which is great.

These snacks are inspired by Neapolitan street food. Seriously good stuff like pizzelle fritte, popular for snacks or appetizers. And the dough? Just like what you'd find in a real Neapolitan pizzeria—keeping it real with authentic Italian cuisine. But hey, the blend of burrata and salmon gives them a fresh twist. Some folks add extras like basil, lemon zest, or a sprinkle of capers. But to be honest, the basic version with the creamy cheese and silky salmon is already super special.

You get this light, sweet flavor from the dough paired with the salty, smoky taste of the fish. And look, all in a bite-sized treat that's perfect as traditional Italian appetizers. For anyone who loves finger food that's easy to share, these montanarine are a big win. Perfect for celebrations or just hanging out with friends. Plus, they're a fun way to experience a piece of Campanian culture—without even leaving your kitchen!

INGREDIENTS

For the dough (for about 20 montanarine): Type 0 flour 4.67 cups (580 g); Whole milk 1.7 cups (400 g) - at room temperature; Extra virgin olive oil 2 tbsp (30 g); Fresh brewer's yeast 0.35 oz (10 g); Fine salt 0.8 tsp (5 g)

For topping: Burrata cheese 3.3 cups (400 g); Smoked Salmon 14 oz (400 g); Extra virgin olive oil ½ cup (100 g); Parsley 10 tsp (10 g); Pink peppercorn to taste

Preparation

How to prepare Montanarine with burrata and smoked salmon

To prepare the montanarine with burrata and smoked salmon, add the all-purpose flour 1, crumbled yeast 2, and milk 3 into the stand mixer bowl. Knead with the hook for 5 minutes until the dough is hooked to the hook.

Add the oil 4 and salt 5 to the mixture and knead again for about 5-10 minutes until fully incorporated, obtaining a smooth, soft, and elastic dough 6.

Transfer the dough onto the work surface 7, form it into a ball by rotating it with the palm of your hands 8, then place the dough in a large bowl. Cover with plastic wrap 9 and let rise at about 77°F for 2 hours, until it doubles in volume.

After the resting time 10, transfer the risen dough to the work surface and divide it into 20 pieces of about 1.6 ounces 12 13.

Shape the dough balls 13 and place them on one or more baking sheets lined with parchment paper (at least 2 inches apart from each other) 14. Let the montanarine rise again for 30 minutes away from drafts or air currents at about 77°F (optionally cover with soft plastic wrap in contact). Meanwhile, pour oil and parsley into a tall container 15.

Blend with an immersion mixer 16 to obtain a homogeneous sauce 17. Retrieve the risen dough balls 18.

Lightly press the balls in the center 19. Heat the seed oil to a temperature of 330°F, then immerse the montanarine 20 and cook for about 3-5 minutes each until golden 21.

Drain the montanarine on paper towels 22, let them cool slightly 23, and garnish with smoked salmon 34.

Add the fresh burrata 25, parsley oil 26, and pink pepper. Serve the montanarine with burrata and smoked salmon immediately 27!

Storage

It is recommended to consume the montanarine with burrata and smoked salmon as soon as they are ready.

Advice

It's possible to replace the smoked salmon with sautéed seasonal vegetables for a vegan version or you can dare a spicy variant with 'nduja!

For the translation of some texts, artificial intelligence tools may have been used.