Pinsa, with its typical oval shape, gets its name from the Latin word “pinsere”, which means to stamp, pound, crush. In ancient Rome, this dish was prepared by the plebians using different ground cereals mixed with water, salt and herbs. In Virgil’s Aeneid, it is named as the first dish that Aeneas ate on landing in Lavinium.
Pinsa, with its typical oval shape, gets its name from the Latin word “pinsere”, which means to stamp, pound, crush. In ancient Rome, this dish was prepared by the plebians using different ground cereals mixed with water, salt and herbs. In Virgil’s Aeneid, it is named as the first dish that Aeneas ate on landing in Lavinium. The traditional recipe uses a mix of different flours (soft wheat, soya and rice) kneaded with refrigerator-cold water (5%-80% of the dough for pinsa is water!) and a very small amount of yeast; the dough is then left to rise for at least 24 hours and a maximum of 150 hours, so the pinsa is always more fragrant, digestible and low in calories. This recipe is suitable both for professional pizzeria chefs and to be made at home, although of course the result will differ according to the oven used. If you want to make it at home, use the original recipe and adapt it to your needs and the oven available.
If fresh artichokes are available, use them: trimmed, sliced thinly, and sautéed. When artichokes are out of season, purchase grilled artichokes in jars, especially online. They are also lightly marinated, which gives lots of flavour to the filling.
Makes 1 Calzone INGREDIENTS 500g pizza dough (see recipes) 2 cloves of garlic, lightly crushed 2 tablespoons olive oil salt and red pepper flakes, to taste 200-250g broccoli, broccoli di…
Peppers, tomato and cheese, it is such a lush filling: add fresh basil, but if you don't have fresh, a spoonful of pesto is perfect! This is really best made in individual portions – one calzone each.
Tender wheat focaccia, baked with a sprinkling of sea salt and oregano, is easy, delicious, inexpensive and oh so versatile! Try it for sandwiches, filled with rocket, mortadella and a little olive oil, or with sliced tomatoes, hard cooked eggs, and a few leaves of basil; roasted peppers and aubergine sott'olio is another tasty filling.
Suggested by Chef Angelo Romano – Pizzeria Infermento, Naples
This variety is very rare today and is known as “Melanzana Primitiva”. Originally, the aubergine was round and very dark purple and was mistaken for an apple. Given its dark colour, it was considered unhealthy and so bad, giving rise to this name – mela (apple in Italian) and insane (unhealthy in Italian).
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