When nature turns yellow, red and orange and the first cold weather arrives to remind us that the days are gradually getting shorter, our tables are filled withFall. With a great variety of fruit and vegetables, this season rekindles our culinary creativity and allows us to create many new recipes for Pinsa Romana.
Warm flavors, scents that remind us of the woods, the sweetness of ripe and soft fruits: how many new ingredients to combine with cold cuts, cheeses and spices, which we will accompany with quality wines and beers. But let's not get lost in other poetic chatter and discover some tips for recipes for Pinsa Romana with autumn ingredients.
FLAVOURS OF THE WOODS: MUSHROOMS
When you think of a classic autumn landscape, the forest It is one of the backgrounds that most comes to mind. And it is precisely this season during which one gets lost among tree-lined and shaded paths, to go in search of mushrooms.
The most searched mushroom in this period is the delicious porcini mushroom, which is valuable because it cannot be cultivated. Then we have the chanterelles, hidden in the mossy ground, and poplars, which emerge from the trunks of trees such as poplar, elm and elderberry.
These mushroom variations pair perfectly with a base of red or white Pinsa Romana with a delicate fior di latte; then you can add sausage or speck, for a truly mountain recipe.
In autumn we also go in search of some specific variants of truffle which give their best flavor precisely in the period of the year between October and November. With such a tasty ingredient and intense aroma, the base of our Pinsa can be a delicate cream like that of pumpkin, another typical autumnal ingredient that cannot be missing from recipes for this time of year.
A few flakes of truffle or a few drops of oil scented with it will still be an excellent addition to all recipes, traditional or not.
FROM THE GARDEN TO THE ROMAN PINSA: FIELD VEGETABLES
Chard, chicory, endive, radicchio, spinach: in autumn the garden fills up with leafy vegetables, which we can add to our Pinsa Romana both cooked and raw.
These ingredients are perfect when accompanied with smoked-flavoured cured meats, such as speck, bacon and guanciale; for the same reason, the scamorza It is one of the most popular cheeses with these vegetables.
This is also the harvest season for many types of cruciferous vegetables, like the broccoli that we like to enjoy on a Pinsa Romana with sausage.
WHAT ABOUT FRUIT?
Autumn fruit can also be an interesting ingredient for our Pinsa: figs They are among our favorites and we love to enjoy them on a base of white Pinsa Romana with raw ham.
A jam of persimmon, another juicy fruit of this season, goes perfectly with soft cheeses, which can be spread on slices of a Pinsa just seasoned with EVO oil and a little rosemary.
And you, which autumn fruit or vegetable do you prefer to enjoy on Pinsa Romana? What are your favorite recipes of this season?
