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Barbara Pinseria

431 COLUMBUS AVE SAN FRANCISCO CA 94133

info@sfbarbara.com

www.sfbarbara.com

Pinsa with Prosciutto, arugula, parmigiano reggiano and Balsamic Vinegar of Modena PGI

Ingredients:

  • Prosciutto crudo di Parma

  • Mozzarella

  • Arugula

  • Parmigiano Reggiano

  • Balsamic Vinegar of Modena PGI

  • Extra virgin Olive oil

 

Procedure:

  1. Prepare the base for the Pinsa Romana.

  2. After baking the Pinsa Romana in bianco, which should be well cooked underneath

    and colored enough on top, arrange the mozzarella cut into strips, and let it melt well

    in the oven.

  3. Dress it with olive oil and arrange the slices of prosciutto crudo.

  4. Add arugula and parmesan shavings to taste.

  5. As a finishing touch, pour a few drops of Balsamic Vinegar from Modena.

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