Buon appetito!
BBQ pinsa with nduja, ricotta cream and guanciale
made by Timon Michiels
Ingredients
4 persons
- 4 shallot, finely chopped
- 4 tablespoons Nduja
- 4 jars Elvea Pomo e Legumi
- 4 Scheut white wine
- 400 milliliter Elvea Passata Nature
- 400 Gram ricotta
- 4 handful basil leaves
- rind of 1 lemon
- olive oil
- 4 sneden ready-made skewers
- 4 sneden guanciale
- arugula
- Parmesan cheese
Preparation
-
1
Sauté the shallot gently in olive oil. Add the nduja and sauté briefly until everything becomes creamy.
-
2
Add the jar of Pomo e Legumi, deglaze with a splash of white wine, then add the passata.
-
3
Simmer gently and finish with plucked basil leaves.
-
4
Mix the ricotta cheese with a dash of olive oil and the zest of lemon until creamy.
-
5
Grill the pinsa on the barbecue until it is crispy and has nice grill marks.
-
6
Top the warm pinsa with the tomato sauce, dabs of ricotta cream, guanciale, some spicy arugula and generously shave Parmesan cheese on top.
