{"id":2774,"date":"2022-11-28T19:09:00","date_gmt":"2022-11-28T18:09:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2774"},"modified":"2025-05-17T19:29:20","modified_gmt":"2025-05-17T17:29:20","slug":"die-fullungen-fur-pinsa-romana-die-wurstwaren","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/de\/notizie\/le-farciture-per-pinsa-romana-i-salumi","title":{"rendered":"Die F\u00fcllungen f\u00fcr Pinsa Romana: die Wurstwaren"},"content":{"rendered":"<p>Italien verf\u00fcgt \u00fcber eine lange Tradition in Bezug auf <strong>Aufschnitt<\/strong>, mit einer gro\u00dfen Auswahl an typischen regionalen Produkten. Das Bel Paese verf\u00fcgt au\u00dferdem \u00fcber zahlreiche DOP-Wurstwaren (wie Culatello di Zibello, Prosciutto di San Daniele, Soppressata di Calabria) und IGP-Produkte (wie Mortadella Bologna und Bresaola della Valtellina).<\/p>\n\n\n\n<p>Bei all diesem Panorama der kulinarischen Exzellenz k\u00f6nnen wir vielleicht nicht \u00fcber die <strong>F\u00fcllungen mit Aufschnitt f\u00fcr Pinsa Romana<\/strong> Welche Gerichte machen wir am liebsten? Hier erfahren Sie mehr \u00fcber sie und einige interessante Ideen zum Genie\u00dfen!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MORTADELLA BOLOGNA ZUM APERITIF<\/h2>\n\n\n\n<p>Die Weichheit der <strong>Mortadella Bologna<\/strong> Es passt gut zur Knusprigkeit der originalen Pinsa Romana, am wichtigsten ist jedoch die Auswahl einer oder zweier Beilagen, die den Geschmack verbessern k\u00f6nnen. <\/p>\n\n\n\n<p>Wir empfehlen zwei Optionen, die wir gerne als Aperitif zubereiten: Die erste Option ist eine einfache <strong>Kichererbsencreme<\/strong>, die wir nur mit EVO-\u00d6l und Limettensaft aromatisieren werden; die zweite Wahl ist stattdessen die<strong> Ricotta, <\/strong>perfekter K\u00e4se f\u00fcr diese Salami. Ein Pistazienkorn obendrauf, wir schneiden die Pinsa in Quadrate und schon haben wir ein perfektes Fingerfood.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">SAN DANIELE SCHINKEN UND VALTELLINA BRESAOLA<\/h2>\n\n\n\n<p>Wenn man \u00fcber <strong>roher Schinken<\/strong> und von <strong>Bresaola<\/strong> Auf der Pizza denkt man als erstes an den Klassiker \u201eRucola und Parmesan\u201c, den wir alternativ auch mit Stracchino oder Burrata kombinieren, als Beilage zu den beiden hervorragenden Aufschnittsorten mit weicheren K\u00e4sesorten auf der Pinsa Romana. <\/p>\n\n\n\n<p>Wir k\u00f6nnen unsere Pinsa auch mit frischem Obst wie Feigen oder Trockenfr\u00fcchten wie Pistazien und Haseln\u00fcssen als Topping verfeinern. Wie Sie sehen, passen diese beiden Wurstsorten zu vielen Zutaten!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ARICCIA PORCHETTA F\u00dcR DIE GEF\u00dcLLTE R\u00d6MISCHE PINSA<\/h2>\n\n\n\n<p>K\u00f6nnten wir vielleicht die kulinarische Tradition vergessen, die Rom am n\u00e4chsten liegt? Reden wir \u00fcber die leckeren <strong>Porchetta aus Ariccia<\/strong>: Um dieses g.g.A.-Produkt, das bereits mit Knoblauch, schwarzem Pfeffer und Rosmarin gew\u00fcrzt ist, zu verfeinern, bereiten wir lieber ein <strong>Gef\u00fcllte r\u00f6mische Pinsa<\/strong>. <\/p>\n\n\n\n<p>F\u00fcr das Dressing kochen Sie einige Kartoffeln, w\u00fcrzen Sie sie mit Petersilie, Schnittlauch, EVO-\u00d6l und Salz und zerstampfen Sie sie leicht: Sie dienen als Grundlage f\u00fcr unsere F\u00fcllung.<\/p>\n\n\n\n<p>Separat bereiten wir eine Biersauce zu: Wir reduzieren etwas helles Bier mit Zucker bei mittlerer Hitze und geben die Mischung anschlie\u00dfend zum Abk\u00fchlen in eine Sch\u00fcssel.<\/p>\n\n\n\n<p>Nun f\u00fcllen wir alles in unsere r\u00f6mische Pinsa: die Kartoffeln auf den Boden, die d\u00fcnn geschnittene Porchetta darauf und schlie\u00dflich die Bierreduktion. Dieses leckere Rezept stammt von unserem Freund <strong>Mark Montuori<\/strong>: Sie finden die <a href=\"https:\/\/www.youtube.com\/watch?v=UZCOU4aPdH8\">Video<\/a> auf seinem YouTube-Kanal.<\/p>\n\n\n\n<p>Und Sie, welches Wurstfleisch genie\u00dfen Sie am liebsten zur Pinsa Romana?<\/p>","protected":false},"excerpt":{"rendered":"<p>L\u2019Italia vanta una lunga tradizione in fatto di salumi, con una grande variet\u00e0 di produzioni regionali tipiche. Il Bel Paese conta anche numerosi prodotti insaccati DOP (come il Culatello di Zibello, il Prosciutto di San Daniele, la Soppressata di Calabria) e IGP (come la Mortadella Bologna e la Bresaola della Valtellina). Con tutto questo panorama [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2775,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le farciture per Pinsa Romana: i salumi - Di Marco<\/title>\n<meta name=\"description\" content=\"I salumi sono tra le farciture per Pinsa Romana pi\u00f9 amate: ecco con quali topping preferiamo gustarli.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/de\/nachricht\/die-fullungen-fur-pinsa-romana-die-wurstwaren\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le farciture per Pinsa Romana: i salumi - 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