NOTICE: All orders received from 9/8/2023 will be processed starting from 17/8/2023.

Pinsa “Zuccalà”

pinsa zuccala
35x25cm pinsa 1

In this recipe we used

Pinsa Romana 15 x 30 cm

Pinsa “Zuccalà”


Spread the pumpkin cream on the base of the Pinsa. Sprinkle the already chopped mozzarella and bake in a preheated oven for 3-4 min at 250°C. Once the mozzarella is well melted, remove the Pinsa and dress it with the previously boiled, salted, and sautéed chard, forming nests with a fork. Cut the fresh cod fillet cut into 1 cm slices and sear it in a pan with a little oil for a few minutes. Place each slice on the chard nests. Finally, sprinkle some pomegranate grains and season with extra-virgin olive oil.
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È richiesto un ordine minimo di 150€ (iva escl.) per concludere l‘ordine

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