Roman pinsa with Pesto Barilla alla Genovese, marinated asparagus, Brie cheese and Prosciutto di Parma
Roman pinsa with Pesto Barilla alla Genovese, marinated asparagus, Brie cheese and Prosciutto di Parma
17 minutes total
Pinsa are similar to a pizza and typical of Rome. This pinsa recipe is perfect as a light lunch or dinner - they’re topped with brie and toasted in the oven, before being drizzled with Pesto Barilla alla Genovese. Lightly marinated paper-thin asparagus strips and Prosciutto di Parma are then piled on top giving a classic delicious flavour combination.
Ingredients
Serves 2
| 2 | Roman pinsa, or baguettes, halved |
| 1 jar (190g) | Pesto Barilla alla Genovese |
| 80g | Brie, sliced |
| 1 | Lime, zested and juiced |
| 2 tbsp | Extra virgin olive oil |
| Pink peppercorns, lightly crushed sea salt | |
| 8 | green asparagus, trimmed and peeled lengthwise into strips |
| 200g | Prosciutto di Parma, cut into strips |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat the oven to 200°C (fan 180°C).
Step 2
Lay the pinsa onto a baking sheet and top with the brie.
Step 3
Place in the oven for 7 minutes until hot through.
Step 4
Meanwhile, tip the lime zest and juice and olive oil into a bowl and whisk to combine.
Step 5
Season with pink peppercorns and salt then add the asparagus strips and toss to coat. Set aside to marinate for a few minutes until the pinsa is hot.
Step 6
Spoon the Pesto Barilla alla Genovese over the toasted pinsa then top with the marinated asparagus and Prosciutto di Parma. Serve straight away whilst hot.
