A delicious 72-hour sourdough bread with extra-virgin olive oil, hand-stretched and baked on Italian Marble, paired with mouth-watering sweet treats.
Dell’Ugo Hand-stretched Italian Pinsa
Figs x5, halved
Roasted Hazelnuts 15g
Honey 1 tbsp
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 butter back in the fridge, ready to use with your next dish of fresh pasta).
While the Pinsa is cooking, mix your double cream & ricotta in a mixing bowl.
Cut your figs in half, cover them in sugar and place them cut side down in a pan. After 3 minutes, add a drizzle of honey and leave until caramelised.
Carefully remove the Pinsa from the oven, letting it stand for 1 minute, and then top with ricotta mix, caramelised figs, roasted hazelnuts and honey.