Servings
2
Prep Time
5 minutes
Cook Time
8 minutes
A delicious 72-hour sourdough bread with extra-virgin olive oil, hand-stretched and baked on Italian Marble, paired with delicious pesto and cured meats.
Ingredients
Dell’Ugo Hand-stretched Italian Pinsa
Dell’Ugo Fresh Basil Pesto 120g
A selection of Italian cured meats
Pecorino Romano cheese 20g
Extra virgin olive oil 1 tbsp
Directions
Remove the Pinsa from the packaging and place on a baking tray in a preheated oven at 200°C (180°C fan, gas mark 6) for 8/10 minutes. (Pop your flavoured butter back in the fridge, ready to use with your next dish of fresh pasta).
While the Pinsa is cooking, open your pesto, prepare your Italian cured meats and shave slices of Pecorino Romano.
Carefully remove the Pinsa from the oven, letting it stand for 1 minute, and then spread over the pesto.
Top with your selection of Italian cured meats and Pecorino Romano shavings.
