Ingredients
(for a pan with 25 cm Ø)

• 700 g minced pork
• 100 g pancetta (alternatively bacon), diced
• 50 ml dry Italian red wine
• 1 tsp chopped rosemary
• 1 teaspoon fennel seeds
• 1 burrata (alternatively buffalo mozzarella)
• 2 tomatoes
• 4 tbsp grated Parmesan cheese
• Slices of white bread (the bread may be from the previous day)
• fresh basil leaves
• Olive oil
• Salt, pepper

Place the mince, pancetta, red wine, rosemary and fennel in a bowl. Season with salt and pepper and knead well.
Store in an airtight container in the refrigerator for at least 12 hours
let it draw.

Heat the Merklinger to approx. 200°C.

Place the minced meat mixture in a lightly oiled, ovenproof pan and press down lightly. Spread half of the Parmesan on top and bake for approx. 20 minutes at 200°C in a hot Merklinger.
Meanwhile, toast the slices of white bread on the hot firebrick until golden brown.

Wash and slice the tomatoes.

Remove the hot pan from the Merklinger. Arrange the tomato slices, burrata, white bread and basil on top.
Cut into "pie slices". Pour over a little olive oil and sprinkle with freshly grated Parmesan. 

Tip:

You can also form burger patties from the minced meat mixture! For Italian burgers, simply fill round ciabatta buns (preferably from Merklinger) with the grilled patties, mozzarella, tomatoes, parmesan and basil.