Maletti Pinsa

PINSA "LA TERRA"

INGREDIENTS:

• Pinsa Maletti
• Maletti White buffalo
• Maletti Culatta
• Costoluto Tomato
• Squash blossoms
• Anchovy fillets in oil
• Evo oil

REALIZATION:

Brush the base of the pinsa with extra virgin olive oil and bake it in a hot oven for four minutes. Then add the slices, not too thin, of Maletti's Bianco di bufala so that they cover the entire surface of the pinsa. Finish cooking in the oven for about another minute.

When it comes out of the oven, let it cool for a few seconds then add the thin slices of Culatta trying to give volume, then the thin slices of tomato and the strips of courgette flower, having previously taken care to remove the pistil and the crown. Finally, variegate with the anchovy sauce made by melting the fillets in a saucepan with a drizzle of hot extra virgin olive oil.

PINSA “L’ORTO”

INGREDIENTS:

• Pinsa Maletti
• Maletti Orange buffalo
• Eggplant
• Mixed-colored cherry, pachino and yellow  tomatoes
• Maletti Genovese Pesto
• Olive oil
• Salt

REALIZATION:

Brush the base of the pinsa with extra virgin olive oil and bake it in a hot oven for four minutes.

Then add the slices, not too thin, of Orange di buffalo Maletti so that they cover the entire surface of the grip. Finish cooking in the oven for about another minute.

Once out of the oven, add the various types of chopped cherry tomatoes previously seasoned with salt and extra virgin olive oil. Then add the cubes of aubergines roasted in the oven at 200 ° C for about 20 minutes. Finally, using a teaspoon, variegate all the filling with the Maletti Genoese pesto.

PINSA “IL MARE”

INGREDIENTS:

• Pinsa Maletti
• Sockeye Smoked Salmon Maletti
• Maletti Goat Petit
• Light zucchini
• White onion
• Fresh dill (alternatively fennel leaves)
• Olive oil
• Salt
• Brown sugar
• Dry white wine
• Black peppercorns

REALIZATION:

Brush the base of the pinsa with extra virgin olive oil and bake it in a hot oven for five minutes. Grind the pepper on the base of the pinsa and place the smoked salmon slices seasoned with extra virgin olive oil, then add the Maletti goat petit cut into thin slices.

Clean the courgette and, with the aid of a potato peeler, obtain some strips favoring the greenest external part. Season them with salt and extra virgin olive oil and place them on the pinsa.

Meanwhile, caramelize the white onion in a pan with a drizzle of extra virgin olive oil, salt and brown sugar, blending it with half a glass of dry white wine.

Then finish by adding the caramelized onion and the fresh dill leaves.

PINSA “LA DELICATA”

INGREDIENTS:

• Pinsa Maletti
• Contessa Pancetta Cotta Maletti
• Light Zucchini
• Pecorino Canestrato of Amatrice Maletti
• Cherry tomatoes
• Untreated lemon
• Cornmeal
• Olive oil
• Salt

REALIZATION:

Brush the base of the pinsa with extra virgin olive oil and bake it in a hot oven for four minutes.

Then add the slices, not too thin, of Contessa Maletti and the slices of courgette previously passed with extra virgin olive oil and corn flour and then fried. Finish cooking in the oven for about another minute.

When cooked, add the Maletti Amatrice Canestrato flakes and the tomato wedges seasoned with extra virgin olive oil and lemon zest.

PINSA “LA BOLOGNA”

INGREDIENTS:

• Pinsa Maletti
• Mortadella Bologna PGI Maletti
• Provolone del Monaco DOP Maletti
• Spring onions
• Fresh peas
• Basil leaves
• Balsamic Vinegar PGI Maletti
• Olive oil
• Salt

REALIZATION:

Brush the base of the pinsa with extra virgin olive oil and bake it in a hot oven for five minutes.

At the base, spread the pea cream previously made in the following way: cook them in a little boiling water, then add the basil leaves, salt and a tablespoon of extra virgin olive oil and then blend them.

Then place the thin slices of Mortadella Bologna PGI, the provolone slices made with a potato peeler and the spring onion previously coated and seasoned with raw extra virgin olive oil.

Conclude by variegating, on the entire surface of the grip, with drops of Maletti Balsamic vinegar PGI.

PINSA “LA GOLOSA”

INGREDIENTS:

• Pinsa Maletti
• Pancetta with black pepper Maletti
• Pecorino Marzolino of Amatrice Maletti
• Artichokes in evo oil Maletti
• Maletti bell pepper sauce
• Evo oil
• Salt

REALIZATION:

Brush the base of the pinsa with extra virgin olive oil and bake it in a hot oven for five minutes.

Place the thin slices of Maletti black pepper bacon on the still hot grip, then add the artichokes previously cut and seasoned with a pinch of salt and extra virgin olive oil. Finally, garnish with the pepper sauce which, in addition to giving a chromatic contribution to the filling, will give a delicately sweet touch and a hint of slightly smoked. Finish by grating the marzolino cheese on the grip with the aid of a large mesh grater.

PINSA “LA SFIZIOSA”

INGREDIENTS:

• Pinsa Maletti
• Salami Nocetta Maletti
• Gorgonzola Dolce Maletti
• Green celery
• Mixed mushrooms
• Olive oil
• Salt
• Black peppercorns

REALIZATION:

Brush the base of the pinsa with extra virgin olive oil and bake it in a hot oven for five minutes.

When cooked, spread a layer of gorgonzola on the still hot base. Then add the thin slices of Nocetta Maletti salami trying to give volume.

Cut the green celery into very fine cubes and season with extra virgin olive oil and salt, then place it on the pinsa. Finally, add the pan-seared mushrooms seasoned with raw extra virgin olive oil and ground black pepper.