Today we prepare a traditional Roman recipe,but on Pinsa.
The Pinsa all'Amatriciana, rigorously made with Sammarzano tomatoes,
Pecorino Romano and bacon, better if it is Italian Guanciale.
Procedure for the preparation of Pinsa Amatriciana
- Cut the bacon into thin slices and brown it in a pan, when the bacon is golden and crunchy, remove it from the pan and keep it warm.
- In the same pan we put the tomatoes, salt a pinch of red pepper and cook in the fat of the bacon for 10 minutes over medium heat.
- Now let's take our Pinsa bases and garnish it with our tomato sauce distributing it evenly with the spoons.
- Preheat the oven to 230 ° and bake our Pinsa stuffed with the tomato sauce for 5 minutes. As soon as our Pinsa is baked, garnish it with crispy bacon and a generous sprinkling of grated pecorino.