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

borrelplank alla the lemon kitchen

Piadina alla Sanne

TOMATENRISOTTO MET ASPERGES

BASILICUM PASTA MET KIP EN EEN SALADE VAN ASPERGES EN PESTO

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