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GASTRONOMY Sturehofs pizza with Kalixlöjrom

Björnstierne Antonsson

Björnstierne Antonsson

A more luxurious pizza kit with ready-baked pizza base, creme fraiche, aged cheese, roe, red onion and dill. Perfect to invite friends or someone you like. Perfect as a starter or as a lighter snack. [read the full champagne story] 

Estimated reading time: 2 minutes

INGREDIENTS

  • 1 pre-baked pizza base
  • 180ml creme fraiche
  • 30g roe – Kalixlöjrom
  • 50g aged cheese
  • Red onion
  • Dill
  • Lemon

COOKING

  1. Set the oven to 220 degrees hot air.
  2. Spread a thin layer of creme fraiche on the ready-baked pizza base, squeeze some lemon over it and then add aged cheese.
  3. Bake the pizza in the middle of the oven until the cheese has melted, about 5-7 minutes.
  4. Take out the pizza and top with a few dollops of creme fraiche, caviar, chopped red onion, dill and lemon.

Have a nice meal!

In the glass?

I would go for a refined Blanc de Blancs, such as Charles Heidsieck ‘Blanc de Blancs’

‘Cyril Brun’s beautiful creation with classic high profile chardonnay grapes mixed with some Sezanne and not least Montgueux which was one of Cyril’s favorites from the time at Veuve Clicquout. Available and easy to drink champagne with summery signs. There is also a somewhat knotted weight that will give the house typical roasted shades on top of the already strongly marked sweet citrus tone.’

84(87)p

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