PINSA WITH TRUFFLE AND BACON
Procedure
Ingredients · Servings 1
- Ready-made pinsa base
- 50 g smoked scamorza
- 50 g Scamorza
- 100 g Sweet Bacon
- Fresh truffle
- White pepper
- Extra virgin olive oil
Method · 12 min
- In the Italian culinary landscape, pinsa represents a true gastronomic excellence, capable of delighting the most demanding palates with its...
- In the Italian culinary landscape, pinsa represents a true gastronomic excellence, capable of delighting the most demanding palates with its...
- In the Italian culinary landscape, pinsa represents a true gastronomic excellence, capable of delighting the most demanding palates with its...
- In the Italian culinary landscape, pinsa represents a true gastronomic excellence, capable of delighting the most demanding palates with its...
- In the Italian culinary landscape, pinsa represents a true gastronomic excellence, capable of delighting the most demanding palates with its...
- In the Italian culinary landscape, pinsa represents a true gastronomic excellence, capable of delighting the most demanding palates with its...
- In the Italian culinary landscape, pinsa represents a true gastronomic excellence, capable of delighting the most demanding palates with its...
In a non-stick pan, brown the diced bacon until crispy, draining off any excess fat if necessary.
Spread the base of the pinsa on a baking sheet, distribute the scamorza cubes evenly over the pinsa, then add the crispy pancetta.
Finally, grate the truffle on top. If you don't have any, you can replace it with truffle oil or a ready-made cream.
Finally, add some ground white pepper.
Bake in a preheated oven at 250°C for seven minutes, until golden and crispy.
Once cooked, remove from the oven and drizzle with extra virgin olive oil.
This recipe combines the crispiness of pancetta, the creaminess of scamorza, and the aroma of truffle for a truly delicious dish.
