Our Roman Pinsa, like pizza, is often considered a simple dish, due to the raw materials of its dough and is often associated with street food, because it is easy to consume if cut into slices.
The reality is that Roman Pinsa is also perfect to be accompanied with excellent gastronomic ingredients and has long been a favorite base for exclusive gourmet recipes. The right toppings can create surprising flavor combinations, ranging from savory to sweet.
Here we try to suggest 5 gourmet recipes to season Pinsa Romana that we bet will make you daydream about the scents and flavors.
PINSA WITH SALMON AND ASPARAGUS
This first recipe suggests it to us Mark Montuori, pizza chef founder and teacher of the Pinsaschool. The asparagus, delicious vegetables with a characteristic smell, are a perfect ingredient to enhance a fish with fine and delicate flesh such as the salmon. We will use our vegetables both as a cream and as whole stalks to garnish the pinsa. We then add some Greek yogurt, oil and pink pepper to finish.
PINSA WITH MAZARA DEL VALLO PRAWNS, BURRATA AND BRONTE PISTACHIO
Fish is also the protagonist in this recipe, but this time we are in the most extreme south of Italy, in Sicily: with some fresh red prawns from Mazara del Vallo marinated in lime juice, we garnish our Pinsa freshly baked and still hot. We add a few spoonfuls of burrata fresh, a sprinkling of Bronte pistachios crumbled and, if you like, a little Sichuan chili pepper.
PINSA WITH SPECK AND FIGS
The recipe for those who love sweet and savoury combinations: let's choose a good one speck Alto Adige PGI, seasoned by the fresh mountain air, and we add the disturbing sweetness of the figs. We complete with some cherry tomatoes, preferably mixed yellow and red, and a cream made with mozzarella or stracciatella. According to the popular saying, a pizza with figs is considered the poor man's dish par excellence: this variant seems to us to be the complete opposite!
PINSA WITH PATA NEGRA AND CARAMELIZED ONIONS
On a base of fiordilatte, we spread some caramelized onions and a slice of pata negra (Iberian pig): a mix of ingredients that already makes your mouth water. If you want to make it even more interesting, add a sour note such as mustard or balsamic vinegar.
DESSERT PINSA
We close with the recipe for a sweet pinsa, which is once again suggested to us by chef Montuori: we spread a thin layer of orange marmalade on the base of the pinsa which is not yet baked, cover with orange slicescut thinly and sprinkle a spoonful of sugar on top to caramelize in the heat of the oven. Once the pinsa is out of the oven, we put the dark chocolate flakes, a little chilli and melted white chocolate. An irresistible dessert!
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