Pinsa Romana with tomato, mozzarella and anchovies
Pinsa Romana is a typical preparation of Lazio cuisine, in particular of the city of Rome. It is a kind of pizza, oval and elongated in shape, but with some important differences both in the preparation and in the ingredients used. The origin of Roman pinsa dates back to the time of ancient Rome, when pancakes were prepared with wheat flour and water, cooked on hot stone. Over the centuries, the recipe has been revisited and improved, up to the current version. The peculiarity of pinsa Romana is in its processing, which involves the use of a mix of three different flours, namely wheat, rice and soy. In addition, the amount of water is higher while that of yeast is less than in classic pizza. This mix of elements gives pinsa a unique flavor and a softer, lighter texture than traditional pizza. In addition, the pinsa is left to rise for a longer time, up to 72 hours, which makes it even more digestible and tasty. Today, the Roman pinsa has become a symbol of the capital's culinary tradition, appreciated all over the world for its goodness and originality. Here is the recipe to prepare a delicious pinsa Romana with a classic and tasty condiment that everyone always likes: tomato, mozzarella, anchovies and basil.
Ingredients
660 g flour 30 g rice flour30 g soybean flour500 ml water10 g extra virgin olive oil3 g fresh brewer's yeast200 g buffalo mozzarella200 g peeled tomatoes15 g salt3 anchovy fillets, already cleanedbasil leaves to taste for garnish
Preparation
In a bowl, dissolve the brewer's yeast with warm water, add 1 tablespoon of flour, mix well and let it rest for about 10 minutes.In a large bowl or in a stand mixer, pour the pinsa flour and salt, add the yeast and water mixture and mix with a fork. Add the extra virgin olive oil and knead until the mixture is smooth and soft. Cover with a damp cloth and let rise in a warm place for at least 24 hours. After the first leavening time, we move on to the second leavening phase. Transfer the leavened dough to a floured baking dish. Divide it into 4 loaves, cover them with a cloth and let rise for another 3 hours or so. Then roll out the various loaves with your hands in the pan you have chosen for baking, greased with oil. For the pinsa, only the fingers are used to roll out, not the rolling pin. Then proceed to season the pinsa. Cut the peeled tomatoes into cubes and chop the anchovy fillets and mozzarella. Spread the peeled tomatoes evenly on the surface of the dough, then do the same with the mozzarella and anchovies. A good drizzle of oil and bake. Bake in a preheated oven at 250°C for about 15-20 minutes, until the pinsa is golden and crispy. Serve hot, garnished with basil leaves. Enjoy your meal!
Pinsa Romana is a typical preparation of Lazio cuisine, in particular of the city of Rome. It is a kind of pizza, oval and elongated in shape, but with some important differences both in the preparation and in the ingredients used. The origin of Roman pinsa dates back to the time of ancient Rome, when pancakes were prepared with wheat flour and water, cooked on hot stone. Over the centuries, the recipe has been revisited and improved, up to the current version. The peculiarity of pinsa Romana is in its processing, which involves the use of a mix of three different flours, namely wheat, rice and soy. In addition, the amount of water is higher while that of yeast is less than in classic pizza. This mix of elements gives pinsa a unique flavor and a softer, lighter texture than traditional pizza. In addition, the pinsa is left to rise for a longer time, up to 72 hours, which makes it even more digestible and tasty. Today, the Roman pinsa has become a symbol of the capital's culinary tradition, appreciated all over the world for its goodness and originality. Here is the recipe to prepare a delicious pinsa Romana with a classic and tasty condiment that everyone always likes: tomato, mozzarella, anchovies and basil.
Ingredients
660 g flour
30 g rice flour
30 g soybean flour
500 ml water
10 g extra virgin olive oil
3 g fresh brewer's yeast
200 g buffalo mozzarella
200 g peeled tomatoes
15 g salt
3 anchovy fillets, already cleaned
basil leaves to taste for garnish
Preparation
In a bowl, dissolve the brewer's yeast with warm water, add 1 tablespoon of flour, mix well and let it rest for about 10 minutes.
In a large bowl or in a stand mixer, pour the pinsa flour and salt, add the yeast and water mixture and mix with a fork. Add the extra virgin olive oil and knead until the mixture is smooth and soft. Cover with a damp cloth and let rise in a warm place for at least 24 hours. After the first leavening time, we move on to the second leavening phase. Transfer the leavened dough to a floured baking dish. Divide it into 4 loaves, cover them with a cloth and let rise for another 3 hours or so. Then roll out the various loaves with your hands in the pan you have chosen for baking, greased with oil. For the pinsa, only the fingers are used to roll out, not the rolling pin. Then proceed to season the pinsa. Cut the peeled tomatoes into cubes and chop the anchovy fillets and mozzarella. Spread the peeled tomatoes evenly on the surface of the dough, then do the same with the mozzarella and anchovies. A good drizzle of oil and bake. Bake in a preheated oven at 250°C for about 15-20 minutes, until the pinsa is golden and crispy. Serve hot, garnished with basil leaves. Enjoy your meal!
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