Pinsa Romana is versatile and adapts to any type of condiment, whether sweet or savory. So let's dive into a journey in search of the flavors of the territory where Pinsa was born!
Who in this warm month of September wouldn't want to be in Rome, taking a stroll, for example through the famous Trastevere neighborhood, getting lost in its streets and enjoying the magical late summer atmosphere?
The climate is ideal, the city is full of activities and the delicious food is just perfect to let the flavours transport you into a daydream in true style. roman holidays. Imagine yourself, then, sipping some good wine and enjoying your Pinsa Romana in the company of someone you love in some Trastevere restaurant. It's hard not to be convinced, eh!?
THE ROMAN PINSA “TRASTEVERE”
Right at Trastevere we have dedicated a recipe for Pinsa Romana with cod in batter based on ricotta. Cod is in fact popular in Roman cuisine and in Trastevere it is the protagonist of the menus of many bars and restaurants.
As a pairing, we thought of another typical Lazio product, Ricotta Romana DOP, a soft cheese with a distinct sweet note that contrasts very well with the saltiness of the cod.
If you then add to this the crunchiness given by the pre-cooked base for Pinsa Romana Classica made by the company Di Marco, the inventor of Pinsa Romana, the excellent result is guaranteed.
The dough for this base, hand-rolled by the expert pinsaioli artisans of the Di Marco company, is made with a mix of wheat, soy and rice flours which, together with the long leavening of 72 hours, guarantees a fragrant, light and highly digestible product.
INGREDIENTS
- 500 g of cod
- 100 g of 00 flour
- 100 g of Ricotta Romana DOP
- Seed oil to taste
- 1 organic lemon
- EVO oil
- Sparkling water to taste
PREPARATION
To bring this original expression of Romanity to life, just follow a few simple steps that will immediately make you feel like you're on a Vespa through the alleys of Trastevere.
First, you have to soak the cod in water for at least 24 hours, changing the water every 7 hours. In this way, the product will be desalted. Then, mix the carbonated water and flour in a bowl to obtain a smooth, thick and uniform batter.
You now need to fry the cod, previously cut into pieces and dipped in batter, in very hot oil for 10-15 minutes until it has a golden and crispy appearance.
And now the fun part: take the Pinsa and spread a layer of fresh ricotta on which we will place the drained cod pieces. Season everything with EVO oil, a pinch of black pepper and a nice grated lemon zest. Et voilà, the Pinsa Romana Trastevere is served!
The advice is to accompany your Pinsa with a local wine that enhances its flavors. So sit back and pour yourself a nice glass of Frascati Superiore DOCG. Welcome to Trastevere.
Did you enjoy this tasty journey on the banks of the Tiber? What would you like to be the next stop?
