When you’re in the mood for a tasty and flavorful dish, pre-made pinsa with escarole is the perfect choice. A mix of simple and genuine flavors ready to delight your palate without spending time at the stove.
Often one desires to eat something good, but there’s little time to cook. Here comes the pinsa to your aid, with its soft and light base, ready to be enjoyed. But it’s not just any pinsa: it’s enriched with escarole, Taggiasca olives, and capers.
The pinsa comes directly from the Roman tradition and meets the escarole, an ancient ingredient of Italian cuisine. Every bite brings back the flavors of the past, with the modern touch of convenience.
This recipe is the ideal solution for those looking for a dish that surprises, yet is quick to prepare. In no time, the kitchen will fill with aromas that evoke tradition, but with the convenience of a product ready to enjoy.
It’s ideal for a casual dinner with friends, perhaps accompanied by a good glass of wine, or even as a main dish to enjoy with family. And the escarole? Besides adding flavor, it’s rich in vitamins and minerals, making this dish not only delicious but also nutritious.
Whether it’s a dinner with friends or a quick meal with family, pinsa with escarole transforms every occasion into a special moment, full of taste and simplicity. Let yourself be conquered by this little masterpiece!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Pre-made Pinsa with Escarole
- 1 Roman pinsa
- 4.4 oz fiordilatte
- 10.6 oz smooth escarole
- 0.7 oz Taggiasca olives
- 1 tbsp capers
- 2 anchovies in oil
- 1 clove garlic
- 2 pinches salt
- 2 tbsps extra virgin olive oil
Preparation of Pre-made Pinsa with Escarole
Clean and wash the escarole thoroughly. Drain, squeeze, and coarsely chop it.
In a pan, sauté the garlic in 2 tablespoons of oil. Then, add the anchovies and let them dissolve.
Add the escarole, cover with a lid, and let it flavor for 5 minutes.Now add the whole Taggiasca olives and capers, season with salt and continue cooking for another 10 minutes. Remove the pan from heat.
Cut the fiordilatte into slices, removing excess whey.
Place the pinsa on a baking sheet and brush the surface with a drizzle of oil. Spread the fiordilatte over the base and bake at 392°F, until it melts.
Then, also add the escarole and bake for another 5 minutes.
Storage of Pinsa with Escarole
The pinsa with escarole keeps for 1-2 days in the fridge, covered with a sheet of aluminum foil or in an airtight container.
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FAQ
What is the difference between pinsa and pizza?
Pinsa differs from pizza in its dough: it’s made with a blend of flours (wheat, rice, soy) and undergoes long fermentation, making it lighter and more digestible. The base is crispy on the outside and soft inside, perfect for delicate pairings like with escarole.
