{"id":2774,"date":"2022-11-28T19:09:00","date_gmt":"2022-11-28T18:09:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2774"},"modified":"2025-05-17T19:29:20","modified_gmt":"2025-05-17T17:29:20","slug":"los-rellenos-para-la-pinsa-romana-los-embutidos","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/es\/notizie\/le-farciture-per-pinsa-romana-i-salumi","title":{"rendered":"Los rellenos de la Pinsa Romana: los embutidos"},"content":{"rendered":"<p>Italia cuenta con una larga tradici\u00f3n en cuanto a <strong>embutidos<\/strong>, con una gran variedad de productos t\u00edpicos de la regi\u00f3n. El Bel Paese tambi\u00e9n ofrece numerosos productos c\u00e1rnicos curados DOP (como el Culatello di Zibello, el Prosciutto di San Daniele, la Soppressata di Calabria) y productos IGP (como la Mortadela de Bolonia y la Bresaola della Valtellina).<\/p>\n\n\n\n<p>Con todo este panorama de excelencia gastron\u00f3mica, quiz\u00e1 no podr\u00edamos hablar de la <strong>Rellenos de embutidos para Pinsa Romana<\/strong> \u00bfCu\u00e1l preferimos preparar? Aqu\u00ed te las revelamos con algunas ideas interesantes para disfrutar.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MORTADELLA BOLONIA PARA APERITIVO<\/h2>\n\n\n\n<p>La suavidad de la <strong>Mortadela de Bolonia<\/strong> Combina bien con el crujiente de la Pinsa Romana original, pero lo que m\u00e1s importa es elegir uno o dos ingredientes acompa\u00f1antes que puedan realzar su sabor. <\/p>\n\n\n\n<p>Os recomendamos dos opciones que nos encanta preparar como aperitivo: la primera opci\u00f3n es sencilla. <strong>crema de garbanzos<\/strong>, que aromatizaremos \u00fanicamente con aceite de AOVE y zumo de lima; la segunda opci\u00f3n es en cambio la<strong> ricota, <\/strong>El queso perfecto para este salami. Un grano de pistacho por encima, cortamos la pinsa en cuadritos y obtenemos un bocado perfecto.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">JAM\u00d3N SAN DANIELE Y BRESAOLA VALTELLINA<\/h2>\n\n\n\n<p>Cuando hablamos de <strong>jam\u00f3n crudo<\/strong> y de <strong>bresaola<\/strong> En la pizza, el primer topping que nos viene a la cabeza es el cl\u00e1sico \u201cr\u00facula y parmesano\u201d, que combinamos tambi\u00e9n con la alternativa del stracchino o la burrata, para acompa\u00f1ar los dos excelentes embutidos con quesos m\u00e1s suaves de la Pinsa Romana. <\/p>\n\n\n\n<p>Tambi\u00e9n podemos a\u00f1adir fruta fresca como higos o frutos secos como pistachos y avellanas como acompa\u00f1amiento a nuestra pinsa. Como pod\u00e9is ver, \u00a1estos dos embutidos combinan a la perfecci\u00f3n con muchos ingredientes!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ARICCIA PORCHETTA PARA LA PINSA ROMANA DE PELUCHE<\/h2>\n\n\n\n<p>\u00bfPodr\u00edamos olvidar la tradici\u00f3n culinaria m\u00e1s cercana a Roma? Hablemos de los deliciosos <strong>Porchetta de Ariccia<\/strong>:Para realzar este producto IGP, que ya est\u00e1 aromatizado con ajo, pimienta negra y romero, preferimos preparar un <strong>Pinsa romana rellena<\/strong>. <\/p>\n\n\n\n<p>Para el ali\u00f1o, cocemos unas patatas, las ali\u00f1amos con perejil, cebollino, aceite de AOVE y sal y las machacamos ligeramente: nos servir\u00e1n de base para nuestro relleno.<\/p>\n\n\n\n<p>Aparte, preparamos una salsa de cerveza: reducimos un poco de cerveza light con az\u00facar a fuego medio y luego pasamos la mezcla a un bol para que se enfr\u00ede.<\/p>\n\n\n\n<p>Ahora, pongamos todo dentro de nuestra pinsa romana: las patatas en la base, la porchetta finamente cortada encima y, por \u00faltimo, la reducci\u00f3n de cerveza. Esta deliciosa receta es de nuestro amigo. <strong>Mark Montuori<\/strong>:puedes encontrar el <a href=\"https:\/\/www.youtube.com\/watch?v=UZCOU4aPdH8\">video<\/a> en su canal de YouTube.<\/p>\n\n\n\n<p>Y t\u00fa, \u00bfqu\u00e9 embutido prefieres disfrutar con Pinsa Romana?<\/p>","protected":false},"excerpt":{"rendered":"<p>L\u2019Italia vanta una lunga tradizione in fatto di salumi, con una grande variet\u00e0 di produzioni regionali tipiche. Il Bel Paese conta anche numerosi prodotti insaccati DOP (come il Culatello di Zibello, il Prosciutto di San Daniele, la Soppressata di Calabria) e IGP (come la Mortadella Bologna e la Bresaola della Valtellina). Con tutto questo panorama [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2775,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le farciture per Pinsa Romana: i salumi - Di Marco<\/title>\n<meta name=\"description\" content=\"I salumi sono tra le farciture per Pinsa Romana pi\u00f9 amate: ecco con quali topping preferiamo gustarli.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/es\/noticias\/los-rellenos-para-la-pinsa-romana-los-embutidos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le farciture per Pinsa Romana: i salumi - 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