Roman pinsa with Pesto Barilla alla Genovese, marinated asparagus, Brie cheese and Parma ham
Roman pinsa with Pesto Barilla alla Genovese, marinated asparagus, Brie cheese and Parma ham
17 minutes total
Roman pinsa are perfect as a light lunch or supper. Here 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 Parma ham are then piled on top giving a classic delicious flavour combination.
Ingredients
Serves 2
| 2 | Roman pinsa, or demi baguettes, split in halp |
| 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 |
| 1 jar (190g) | Pesto Barilla alla Genovese |
| 200g | Parma ham, 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, gas mark 4.
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 pinch is hot.
Step 6
Spoon the Pesto Barilla alla Genovese over the toasted pinsa then top with the marinated asparagus and Parma ham. Serve straight away whilst hot.
