Pinsa Crudo di Parma, Rucola e Grana Padano
Ingredients
- 1 psc.
- BOTTOM FOR PINSA ROMANA
- 50 kg
- TOMATO PULP STERILTOM LA DOLCISSIMA
- 50 kg
- MOZZARELLA FIORDILATTE JULIENNE TREVALLI
- 40 kg
- PROSCIUTTO DI PARMA CLAI HAM
- 30 kg
- GRANA CHEESE PADANO TARTY
- 20 ml
- EXTRA VIRGINE OLIVE OIL CIRIO
- 15 g
- RUCOLA
A method of preparing
1
METHOD OF PREPARATION
Sprinkle the bottom of the pinsa with tomato pulp and then add the mozzarella Fiordilatte cheese. Meanwhile, heat the oven or bakery oven to 280 degrees Celsius (at home, set the oven to the maximum temperature without heat circulation). The bottom should be baked for 5-6 minutes.
2
The baked bottom should be removed from the oven, and then put on it in the form of roses 3-4 slices of thinly sliced Parma ham.
3
Add rucola and sprinkle with Grana Padano or Permigiano Reggiano cheese and add olive oil.
Bon appétit!
