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Truffle White Sauce Pinsa with Truffle Honey
4
Convives
10
Préparation (min.)
8
Cuisson (min.)
Ingrédients
- 1 pinsa dough (fresh or frozen)
- 2 to 3 tablespoons of Plantin white truffle sauce
- 100 g of goat cheese (type log or crottin)
- 1 drizzle of Plantin truffle honey
- 2 to 3 slices of quality cured ham
The Perfect Alliance of Crunchy, Creamy… and White Truffle Aroma
Fine, light, and crispy, Roman pinsa is enhanced by the intense and fragrant Plantin white truffle sauce. The creaminess of goat cheese, the delicacy of cured ham, and the sweet touch of truffle honey create a delicious and elegant contrast. An express recipe, ideal for a chic appetizer or an impromptu dinner, that puts the white truffle sauce at the center of the plate.
Cuisinez cette recette avec les produits Plantin
Préparation
Preheat
Preheat the oven to 220–250 °C (fan-assisted if possible) for a crispy crust.
Garnish the base with white truffle sauce
Generously spread the Plantin white truffle sauce over the pinsa dough, right to the edges to flavor every bite.
Add the cheese
Evenly sprinkle pieces of goat cheese so that it melts evenly.
Bake
Bake for 6 to 8 minutes, until the crust is golden and the cheese starts to lightly gratin.
Plate
Upon removing from the oven, add the arugula followed by the slices of prosciutto. Add a twist of pepper.
Finish with truffle honey
Finish with a drizzle of Plantin truffle honey just before serving, for an irresistible sweet-salty balance.
Astuce(s) du Chef Plantin
To enhance the truffle-infused signature, add a few slices of summer truffle carpaccio at the time of plating.
