Berlin, Germany (Gastrosofie). Since the beginning of March this year, Dany and Mikel have been running the Pizzeria Mamida in Berlin’s Prenzlauer Berg. There are slightly different pizzas than usual. Mikel revealed his recipe for one. Try it
- Celeriac vellutee
- Wild Garlic pesto
- Toasted Sunflower seeds
- Truffle oil
- Olive oil
- White pepper
- We start by peeling and cutting the celeriac in smalls cubes then we put it in a saucepan and cook it down gently, followed by adding some olive oil, salt and white pepper. Once it starts to take color we cover it with water and vegan cream and then bring it to boil for 5 minutes. After it’s fully cooked, transfer the mixture to the mixer, add a splash of truffle oil and blend to a smooth celeriac vellutee.
- Wash your wild garlic carefully. Add wild garlic, olive oil, salt, pepper and toasted sunflowers seeds to the mixer and then pulse until the pesto is ready.
- Once you have finished making the vellutee and the pesto. Spread around 80/100 grams of the vellutee on the pizza dough. Drizzle some wild garlic pesto and bake it. Once your pizza is ready take it out from the oven and garnish with some fresh wild garlic leaves, sunflower seeds and a touch of truffle oil.