A dish that delights from the very first bite: the unique crispiness of the Pinsa Romana combines with the creamy embrace of Gorgonzola, the tenderness of lardo, and the intense flavor of mushrooms. A recipe that elevates tradition with a refined touch, perfect for a convivial dinner or a bold-flavored aperitif.
easy
– Pinsa 1 piece
– Gorgonzola 30 g
– Mushrooms 100 g
– Olive oil 20 g
– Salt 5 g
– Pepper 0,1 g
– Oregano 0,1 g
– Lardo 20 g
– Basil, 2-3 leaves
To prepare this richly flavoured and comforting pinsa, start by finely chopping the mushrooms and sautéing them in a pan with a drizzle of extra virgin olive oil. Cook them over medium heat until golden brown, then season with salt, pepper, and a pinch of oregano to enhance their flavour.
Meanwhile, spread the gorgonzola evenly over the pinsa. Place the pinsa on a baking tray lined with parchment paper and bake it in a preheated oven at 250°C (480°F) for about 6–7 minutes, until the crust is crisp, and the cheese has melted perfectly.
Once out of the oven, top the hot pinsa with the warm mushrooms and add thin slices of lardo, which will gently melt from the residual heat. Finish with a few fresh basil leaves and a drizzle of extra virgin olive oil for an aromatic and refined touch.
Enjoy your meal!
Team Koch
The Pinsa Romana has its origin in Rome. Often it is also called the white Roman pizza. The word Pinsa derives from the Latin word “pinsere” and means “to crush” or “to pound”. The Pinsa gets its name by the farmers who pressed together several different grains to make the dough.
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