Pinsa recipe with porcini mushrooms and stracchino cheese
Ingredients for 4 people:
- 2 grips ready
- a mozzarella or 100 gr. of soft cheese
- 100 g. of diced porcini
- extra virgin olive oil
- 1 clove of garlic
- parsley
- Origan
- salt
- pepper
Preparation:
To enjoy a delicious pinsa with porcini mushrooms and stracchino, you can buy a ready-made pinsa base in a bakery or supermarket. This rectangular pizza base is typical of Roman cuisine and is characterized by a light crunchiness, thanks to the particular mix of cereals used for its production. Similar to a focaccia, pinsa can be topped with various ingredients to taste.
Before cooking the pinsa, preheat the oven to 220 degrees to make sure it is hot. In the meantime, prepare the fresh porcini mushrooms, cleaning them carefully and cutting them into small pieces. Finely chop the stracchino cheese, which will be the star of this recipe.
In a pan, fry the diced mushrooms with extra virgin olive oil, minced garlic, oregano, salt and pepper. Let the mushrooms cook slowly until they are soft and golden brown.
Place the pinsa on a baking tray and distribute the mushrooms and the minced stracchino cheese evenly over the surface. Add a pinch of salt and pepper to taste to enhance the flavors.
Bake the pinsa in a preheated oven at 220 degrees for about 10 minutes, or until the cheese has completely melted. Take the pinsa out of the oven as soon as it is ready and serve it still hot to better savor all the ingredients.
To accompany this delicious pinsa with porcini mushrooms and stracchino, I recommend pairing it with a fragrant and lively white wine, such as a Gewurztraminer from Trentino or a Pinot Grigio from Veneto. These wines marry perfectly with the spicy fragrances of porcini mushrooms and will sublimely complete the gustatory experience of this delicacy.
Enjoy your meal!
