RomanItalian
Pinsa Ficu
by Gambero Rosso · 452K subscribers on YouTube
A Roman-style pinsa topped with ragusano cheese, field chicory, black pork strips, robiola wrapped in fig leaf, semi-dried cherry tomatoes, and red wine reduction, as prepared by Maestro Sathya Russo.
- Difficulty
- medium
Ingredients
8 items- Farina per il piano di lavoroFor dusting the work surface
- Extra Virgin Olive OilDrizzled before first bake
- Caciocavallo RagusanoSliced thinly
- Wild ChicoryField chicory, whole leaves
- Straccetti di Suino Nero Aromatizzati e Cotti a Bassa TemperaturaAromatised low-temperature-cooked black pork strips
- Robiola di Capre Girgentane Avvolta nella Foglia di FicoRobiola cheese wrapped in a fig leaf, cut into quarters
- Pomodoro Ciliegino SemiseccoSemi-dried cherry tomatoes
- Riduzione di Vino RossoRed wine reduction
Method
- Begin by generously flouring the work surface and carefully stretch the pinsa dough, handling it delicately to avoid releasing the gases.
- Before baking, drizzle extra virgin olive oil over the pinsa.
- Bake the pinsa in the oven until the first stage is done.
- Meanwhile, slice the caciocavallo ragusano very thinly so it will melt from the heat of the pinsa.
- Remove the par-baked pinsa from the oven.
- Cover the entire surface of the pinsa with field chicory.
- Return the pinsa to the oven to complete baking.
- While the pinsa bakes, remove the fig leaf from the robiola and cut it into four pieces.
- When the pinsa is fully baked, top it with strips of aromatised low-temperature-cooked black pork.
- Place the four wedges of robiola in the centre of the pinsa.
- Arrange the caciocavallo ragusano decoratively over the top.
- Add semi-dried cherry tomatoes for colour and flavour.
- Finish the pinsa with a drizzle of red wine reduction.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
