Our Roman Pinsa is always in season, even when it's really cold outside. Cabbages, broccoli, chard, radicchio, spinach and much more: thewinter gives us a load of tasty vegetables perfect for creating new recipes that will warm us on the coldest days.
We reveal ours to you fillings favorites for Pinsa Romana to make with winter vegetables.
CABBAGES, SPROUTS AND CAULIFLOWERS
In winter the Cruciferous vegetables (or Brassicas) are the absolute protagonists of the garden: a riot of cabbages and broccoli of every type, which color the fields with leaves and flowers of every shade of green, purple and white.
The most widespread varieties in Italy are: cauliflower, The Romanesco broccoli, The cabbage, The cabbage, The Tuscan black cabbage, broccoli that we can find in different variations such as turnip tops from Bari hey friarielli typical of Campania.
On our Italian tables we can also find many cruciferous vegetables from abroad that have conquered our palates over time, such as Brussels sprouts and the Chinese cabbage also called Pak-Choi or Bok-Choy.
How can we enjoy them on our Pinsa Romana?
Ingredients such as the bacon and the sausage and cheeses such as pecorino and the chocolate chip are perfect pairings for all types of cabbage. And if you prefer more rustic flavors, try adding typical regional products such as 'nduja, the artisanal sausage of Bagnasco or the buffalo mozzarella of Battipaglia: from the popular culinary tradition you can take inspiration for truly creative and appetizing recipes.
LEAFY VEGETABLES: SPINACH, CHARD AND RADICCHIO
When temperatures drop and the soil becomes humid, there is also room in the garden for spinach, chicory, chard Andradish, which do not require much care during the winter climate. Growth in the cold months can also give these vegetables a much more pronounced flavor and more compact and fleshy heads.
These leafy greens are the ingredients of some of our favorite recipes for Pinsa Romana. The most classic combination is definitely that between Treviso red radicchio And speck, to which you can add cheeses such as gorgonzola or taleggio.
The delicacy of spinach goes well with ricotta or with a good burrata, while the strong flavour of chicory goes well with that of Taggiasca olives. And what about the meeting between chard, potatoes and onion? Each recipe can finally be enriched with a sprinkling of chili pepper, a few walnuts, flakes of parmesan cheese and good EVO oil.
And you, which winter vegetables do you prefer to enjoy on Pinsa Romana? What are the fillings you love to prepare in this season?
