It's the highlight of the summer for Italians: Ferragosto It is the holiday that everyone in the Bel Paese awaits with trepidation in the summer and that is often celebrated at the table. A moment of happiness because you can finally enjoy a bit of healthy rest in the company of friends and/or family.
We know that many people love to prepare special and delicious menus for the Ferragosto lunch, but there is also little desire to spend too much time behind the stove. For this reason we have thought of 4 simple recipes for you to make in a few minutes thanks to our excellent Pinsa Romana basics, ready to use, to be heated in just a few minutes.
APPETIZER: ANCHOVIES, MOZZARELLA AND CHERRY TOMATOES
INGREDIENTS
Yellow and red cherry tomatoes, mozzarella bocconcino, fresh red onion, anchovies, basil
Let's prepare the yellow and red cherry tomatoes that will color the surface of our Roman Pinsa: the method we will use is the one that will make them confit, therefore caramelized. We cut the cherry tomatoes in half, lay them out on the baking tray and season them with a drizzle of EVO oil, a little brown sugar, very little salt and a mixture of aromatic herbs to taste (e.g. oregano, thyme, rosemary and sage).
Two hours of cooking at 130 degrees will be enough to give the cherry tomatoes the ideal consistency and softness. We spread the cherry tomatoes on the base of Pina Romana and cook it in the oven, at the exit we season with thin slices of red onion, mozzarella bites, anchovy fillets in oil and fresh basil leaves.
FIRST COURSE: TUNA, SALMON AND AVOCADO
INGREDIENTS
Tuna and salmon tartare, avocado, blood orange and chilli threads
Let's prepare a tartare of salmon and fresh tuna by cutting the slices "with a knife" and marinating with a little oil and lemon. The avocado should be peeled, stoned, cut into small cubes and seasoned with oil and salt.
We spread all the ingredients on the base of well-cooked Pinsa Romana coming out of the oven, starting with the tuna and salmon tartare, followed by the avocado and small pieces of peeled blood orange “ali vivo”.
Finally, we decorate with dried chilli threads and accompany this Pinsa with a glass of still white wine.
SECOND COURSE: FIGS AND RAW BEEF
INGREDIENTS
Mozzarella fior di latte, valerian, raw ham, figs, ricotta drops
At Pizza & Fichi, we prefer the Pinsa Fichi & Crudo! We spread a very thin layer of mozzarella fior di latte on the base of our Pinsa and bake it for the time necessary for cooking.
To finish, we arrange the sliced raw ham, the valerian leaves (or soncino), the black figs cut into wedges (after having carefully washed and dried them, without peeling them) on the Pinsa and garnish with drops of fresh ricotta.
We can also serve this Pinsa warm, as a seasoned focaccia or after cutting it into small pieces, as finger food.
DESSERT: BLACK CHERRY, ORANGE AND RICOTTA
INGREDIENTS
Sweetened cow's ricotta mousse, black cherries in syrup, candied orange, mint leaves, white chocolate flakes.
For the mousse we need to dilute the amount of ricotta needed to cover the surface of the Pinsa Romana. To do this, we weigh the ricotta – which must still be cold from the fridge – and add about a third of white granulated sugar (e.g. 35 grams per 100 g of ricotta).
We work with the fork until we obtain a spreadable consistency. We bake our Pinsa base for 5 minutes in a very hot oven and, when it comes out, we spread it with ricotta, garnish with some black cherries in syrup, candied orange peel in small strips, fresh mint leaves and abundant white chocolate flakes. We will obtain a truly delicious dessert, which will surely amaze our guests at the table!
Do you want to know other recipes to make with the bases for Pinsa Romana? You can find them in the area download of our site.
