Today our friend, chef Bartolomeo Ruggiero, sent us this recipe:

Mini fish burger with  Guacamole on bun with Cervia’s salt.

Hamburger
1 bonito from about 1 kg
zest of 1 lemon
pink pepper 50g
80g salt from Cervia
extra virgin olive oil 100g
Thread bonito, taking care not to let thorns, then cut the fillets into small cubes and marinate for about 2 hours with the lemon zest, pink pepper, salt and oil
Chop the pulp finely with a knife and share them into 12 parts of the same weight. With a cup round pasta give a form of about 6/7 cm in diameter and 1 cm height.

Bun with Cervia’s salt
500 g flour “00”
200 g of milk
125 g of butter
12 g of yeast
40 g of sugar
20 g of salt from Cervia
2 eggs
Melt sugar and yeast in the milk. Mix the flour with the butter cream and milk, add the eggs and knead for about 10 minutes, add salt towards the end.
Let rise for 2 hours, then form 12 sandwiches. Brush with egg yolk, put on a few grains of Cervia salt. Let stand 10 minutes then bake at 200 degrees Celsius for 10 min.

Cook on grill or frying pan burgers. Cut in 2 parts the sandwiches. Garnish with guacamole,  burger and another guacamole, and finish with the top of the sandwich. Serve the burgers with fries or a small pinzimonio .

Thanks again to the chef Bartolomeo Ruggiero for collaboration with pescenudo!