Pinsa Vesuvio recipe with capers and anchovies
Ingredients for 4 people:
- 2 grips ready
- 4 ripe gravy tomatoes
- capers in saltand
- 10 olives in brine
- a mozzarella
- 6 anchovies in oil
- extra virgin olive oil
- Origan
- salt
- pepper
Preparation:
Start by carefully distributing the peeled, seedless and finely chopped tomatoes, the chopped anchovies, the pitted olives, the capers previously washed in plenty of running water, the oregano, salt and pepper over the pinse, creating a real show of colors and flavors that blend harmoniously on your delicious pinsa.
Take the mozzarella and chop it finely, in order to obtain soft and creamy pieces that will be perfectly distributed on the surface of the pinse, giving an irresistible delicacy.
Turn on the oven and bring it to a temperature of 220 degrees, so that it is already hot and ready to welcome your pinsa. Carefully place them on the grill or baking sheet lined with parchment paper, ready to cook and reveal all their flavour.
After 5 minutes of cooking, take the chopped mozzarella and add it delicately on the surface of the pinse, distributing it evenly to ensure that it melts perfectly, creating that classic stringy and inviting effect.
Continue to cook the pinse in the oven for another 10 minutes, or until the mozzarella is completely melted and has formed a delicious, slightly golden and stringy coating on the surface of the pinse, making them even more irresistible.
Once ready, remove the pinse from the oven and cut them into appetizing squares, ready to be enjoyed with enthusiasm. The combination of flavors and textures will make your mouth water and leave your guests in awe.
To complete the meal perfectly, don’t forget to pair your delicious pinse with a fresh and lively white wine such as a Vermentino from Sardinia or a Pinot Grigio from the Veneto, which with their fruity and floral notes go perfectly with the flavors of the pinsa, adding a pleasant gustatory harmony and making your meal even more delicious and memorable.
Enjoy your meal!
