Pinsa Salame e Magor

Voorbereidingstijd

5 min

Kooktijd

3-5 min

Dieetvoorkeur

Vlees

Moeilijkheidsgraad

Makkelijk

Streek

Emilia Romagna

Porties

Deel deze pagina

Verhit de oven voor op 220°C.
Verdeel 2/3 van de magor over de pinsa en bak af op een bakplat met bakpapier op 220 graden gedurende 3-5 minuten.
Haal uit de oven en verdeel de salami, zongedroogde tomaten en rucola over de pinsa samen met de resterende magor.
Snij in stukken en buon appetito!

1 pak Bertolli Pinsa
4 stuks Semi Zongedroogde tomaten Bertolli Pomodori semi secchi
150 gr Magor (of Gormas)*
75 gr salami, evt in stukken
Handjevol rucola
*Magor of Gormas is een combinatie van mascarpone en gorgonzola

Bekijk voedingswaarden

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borrelplank alla the lemon kitchen

Piadina alla Sanne

TOMATENRISOTTO MET ASPERGES

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