Buon appetito!
Pinsa Romana with Butternut Squash, Smoked Burrata, Lardo e Spinach
Ingredients
- 1 pinsa
- 1 smoked burrata diced
- 2 cups butternut squash diced
- ½ white onion diced
- 1 sprig of rosemary
- 6-8 very thin slices of lardo
- 8 oz fresh spinach
- 2 garlic cloves
- A few basil leaves
- 2 tablespoons Parmigiano
- Extra Virgin Olive Oil
- Salt
- Pepper
Instructions
- Boil the butternut squash and onion with 1 sprig of rosemary until tender. Drain, then blend until smooth. Season with salt and pepper to taste.
- Drizzle some olive oil in a sauté pan with two garlic gloves smashed with your hands. Add the spinach and cook for 4 to 5 minutes until the leaves are slightly wilted.
- Spoon some butternut squash puree on the pinsa and spread leaving one inch of crust free on the borders. Add the basil leaves, the spinach, and the diced smoked mozzarella.
- Drizzle some olive oil and sprinkle some salt.
- Bake in the oven for 5 to 6 minutes. Get the slices of lardo ready, trying to cut it as thin as possible. Take the pinsa out of the oven and place the slices of lardo on top right away so they melt. Slice and serve.
