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Pinsa \u00e0 la truffe, burrata cr\u00e9meuse, tomates r\u00f4ties et prosciutto 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column_padding=\u00a0\u00bbpadding-5-percent\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_position=\u00a0\u00bbleft-right\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb2\/3″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_column_text]Une pinsa croquante g\u00e9n\u00e9reusement garnie de notre Pesto al Tartufo, de burrata fondante, de tomates cerises r\u00f4ties, de champignons bruns et de prosciutto croustillant. Une touche de pignons de pin grill\u00e9s, de basilic frais et de roquette vient parfaire cette authentique exp\u00e9rience italienne.[\/vc_column_text][vc_column_text el_class=\u00a0\u00bbdeel-title\u00a0\u00bb]Partagez cette page<\/strong>
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Dans cette recette<\/h3>\n[\/vc_column_text][vc_column_text css=\u00a0\u00bb.vc_custom_1629282505003{margin-top: 20px !important;}\u00a0\u00bb]\n\n\n
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Pesto al Tartufo<\/div>\n<\/a>\n\t\n\t\n\t\n\t\n<\/div>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=\u00a0\u00bbfull_width_background\u00a0\u00bb full_screen_row_position=\u00a0\u00bbmiddle\u00a0\u00bb column_margin=\u00a0\u00bbdefault\u00a0\u00bb column_direction=\u00a0\u00bbdefault\u00a0\u00bb column_direction_tablet=\u00a0\u00bbdefault\u00a0\u00bb column_direction_phone=\u00a0\u00bbdefault\u00a0\u00bb scene_position=\u00a0\u00bbcenter\u00a0\u00bb text_color=\u00a0\u00bbdark\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb row_border_radius=\u00a0\u00bbnone\u00a0\u00bb row_border_radius_applies=\u00a0\u00bbbg\u00a0\u00bb class=\u00a0\u00bbstrepen met-gradient bereidings-blok\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb shape_divider_position=\u00a0\u00bbbottom\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb shape_type=\u00a0\u00bb\u00a0\u00bb][vc_column column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/1″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb tablet_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb phone_text_alignment=\u00a0\u00bbdefault\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_row_inner equal_height=\u00a0\u00bbyes\u00a0\u00bb column_margin=\u00a0\u00bbdefault\u00a0\u00bb column_direction=\u00a0\u00bbdefault\u00a0\u00bb column_direction_tablet=\u00a0\u00bbdefault\u00a0\u00bb column_direction_phone=\u00a0\u00bbdefault\u00a0\u00bb text_align=\u00a0\u00bbleft\u00a0\u00bb class=\u00a0\u00bbzestig-veertig\u00a0\u00bb][vc_column_inner column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb el_class=\u00a0\u00bbbereidingswijze\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/2″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_column_text el_class=\u00a0\u00bbkomua\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1771585629997{margin-bottom: 10px !important;}\u00a0\u00bb]\n

Mode de pr\u00e9paration<\/h3>\n[\/vc_column_text][vc_column_text el_class=\u00a0\u00bbcustom-ordered-list\u00a0\u00bb]\n
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  1. Four:<\/strong> Pr\u00e9chauffez le four \u00e0 200 \u00b0C.<\/li>\n
  2. Pr\u00e9parer les tomates, les champignons et le prosciutto: <\/strong>R\u00e9partissez les tomates cerises sur une plaque de cuisson recouverte de papier cuisson. Disposez les tranches de prosciutto \u00e0 c\u00f4t\u00e9 et arrosez les tomates d\u2019un filet d\u2019huile d\u2019olive. Enfournez pendant 15 \u00e0 20 minutes, jusqu\u2019\u00e0 ce que les tomates soient tendres et l\u00e9g\u00e8rement caram\u00e9lis\u00e9es, et que le prosciutto soit bien croustillant. Le prosciutto sera pr\u00eat un peu plus t\u00f4t : retirez-le de la plaque d\u00e8s qu\u2019il est croustillant et laissez-le \u00e9goutter sur du papier absorbant.<\/li>\n
  3. Champignons et pignons de pin: <\/strong>Pendant ce temps, faites dorer les champignons bruns dans une po\u00eale avec un petit filet d\u2019huile d\u2019olive. R\u00e9servez. Faites de m\u00eame avec les pignons de pin. Faites-les griller \u00e0 feu doux, car ils colorent rapidement. R\u00e9servez-les \u00e9galement sur du papier absorbant.<\/li>\n
  4. Cuire la pinsa: <\/strong>Faites cuire la pinsa selon les instructions figurant sur l\u2019emballage, jusqu\u2019\u00e0 ce qu\u2019elle soit bien dor\u00e9e et croustillante.<\/li>\n
  5. Garnir<\/strong>: Tartinez g\u00e9n\u00e9reusement la pinsa chaude de Pesto al Tartufo Bertolli. R\u00e9partissez ensuite les champignons dor\u00e9s et les tomates cerises r\u00f4ties. Ouvrez d\u00e9licatement la burrata et r\u00e9partissez-la sur la pinsa. Parsemez de pignons de pin grill\u00e9s et \u00e9miettez le prosciutto croustillant en gros morceaux par-dessus. Terminez avec la roquette et quelques feuilles de basilic frais. Arrosez d\u2019un filet d\u2019huile d\u2019olive et ajoutez, selon votre go\u00fbt, un peu de sel et de poivre noir.<\/li>\n
  6. Service: <\/strong>Coupez la pinsa en quatre (ou davantage) et servez imm\u00e9diatement, tant que la p\u00e2te est encore d\u00e9licieusement croustillante et la burrata bien cr\u00e9meuse.<\/li>\n<\/ol>\n

    Buon Appetito!<\/em>[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00a0\u00bbno-extra-padding\u00a0\u00bb column_padding_tablet=\u00a0\u00bbinherit\u00a0\u00bb column_padding_phone=\u00a0\u00bbinherit\u00a0\u00bb column_padding_position=\u00a0\u00bball\u00a0\u00bb background_color_opacity=\u00a0\u00bb1″ background_hover_color_opacity=\u00a0\u00bb1″ column_shadow=\u00a0\u00bbnone\u00a0\u00bb column_border_radius=\u00a0\u00bbnone\u00a0\u00bb column_link_target=\u00a0\u00bb_self\u00a0\u00bb el_class=\u00a0\u00bbingredienten\u00a0\u00bb gradient_direction=\u00a0\u00bbleft_to_right\u00a0\u00bb overlay_strength=\u00a0\u00bb0.3″ width=\u00a0\u00bb1\/2″ tablet_width_inherit=\u00a0\u00bbdefault\u00a0\u00bb column_border_width=\u00a0\u00bbnone\u00a0\u00bb column_border_style=\u00a0\u00bbsolid\u00a0\u00bb bg_image_animation=\u00a0\u00bbnone\u00a0\u00bb][vc_column_text el_class=\u00a0\u00bbkomua color-white\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1639473167735{margin-bottom: 10px !important;}\u00a0\u00bb]\n

    Ingr\u00e9dients<\/h3>\n[\/vc_column_text][vc_column_text el_class=\u00a0\u00bbcolor-white\u00a0\u00bb]Ingr\u00e9dients<\/strong><\/p>\n