PINSA ROMANA BURRATA ANCHOVIES AND BLACK CABBAGE

For the caper powder:
Rinse the capers from the salt under hot running water and dry them between two sheets of paper towels.
Then place them on a baking tray lined with baking paper and bake for 3 to 4 hours at 110°.
Once dried, blend and pass them through a sieve to obtain a powder.​

For the confit cherry tomatoes:
Boil the cherry tomatoes, cool them with water and ice, then peel them and cut them in half.
Place the cherry tomatoes on a baking tray with baking paper, add a few sprigs of thyme, some salt and sprinkle with icing sugar. Bake at 100° for about 90 min. ​

For the sweet-and-sour onions:
Cut the onions into 0.5 cm wide strips. Create a syrup with water, vinegar and sugar and bring it to the boiling point. For the syrup over the onions while still hot and let cool.​

For the chickpea cream:
Drain the chickpeas and blend them with the rest of the ingredients until a smooth, homogeneous cream is obtained.​

For the stewed cabbage:
Remove the inner rib from the leaf of the cabbage, then stew in a pan with oil, a clove of poached garlic and salt, on a low heat for about 15 min.

Grease the pinsa with an emulsion of oil and water, using a kitchen brush, and bake in a ventilated oven at 220° until golden brown.
Place the chickpea cream on the base then arrange, in the following order: burrata cheese, black cabbage, confit cherry tomatoes, anchovies and the sweet and sour onions.
Arrange the pinsa on a plate and decorate with caper dust and fresh oregano leaves.