Today we prepare a Pinsa Inspired by a traditional Roman Pasta Recipe. The Pinsa all’amatriciana, strictly made with Sammarzano tomatoes, pecorino romano, black pepper and guanciale of Amatrice.
Pinsarella Recipe – How to prepare Pinsa Amatriciana
Course: MainCuisine: ItalianDifficulty: Easy1
servings3
minutes5
minutes500
kcal8
minutesPizza all’amatriciana is a pizza that combines simplicity and speed with lots of taste! It is prepared, in fact, only with tomato and excellent crispy bacon!
Ingredients
4 oz 4 Sanmarzano Tomato Sauce or Peeled tomatoes
3 oz 3 Guanciale (Seasoned Pork Cheek) or Unsmoked Bacon
- Optional
1/2 oz 1/2 Black Pepper
3 oz 3 Pecorino Cheese
1/2 oz 1/2 Extra Virgin Olive Oil
1 pcs. 1 Pre Baked Pinsa Crust
Directions
- Cut the pork cheek in thin slices and brown it in a pan, when the bacon is golden and crispy, remove it from the pan and keep it warm.
- In the same pan we put the tomatoes, salt a pinch of chilli pepper and cook in the fat of the bacon for 10 minutes over medium heat.
- Now let’s take our Pinsarella bases and top them with our tomato sauce spreading it evenly with the spoons
- Preheat the oven to 230 ° and bake our garnished pinsa with tomato sauce for 5 minutes.
- top the top of the pinsa with the crispy bacon, black pepper, evo oil and a generous sprinkling of grated pecorino cheese.
Notes
- The Pinsa Amatriciana is Inspired to the Traditional Refcipe from the little town Amatrice in central Italy, and it’s largely used in Rome and all Italy.
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Our Pinsarella Amatriciana is ready, we just have to taste it!
Try the Pinsarella bases and discover how easy it is to make many simple and delicious recipes in just a few minutes.