Pizza P.A.L.A. with Portobello mushrooms, pecorino cheese and smoked goose breast

Pizza P.A.L.A. with Portobello mushrooms, pecorino cheese and smoked goose breast
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

20 g. Grancrema di Pecorino - Grancrema cheese sauce with Pecorino - KG1

30 g. Petto d’oca stagionato e affumicato - Cured smoked goose breast - 2U9

60 g. Frulloro ® - X93

70 g. Funghi Prataioli Portobello trifolati (Portobello button mushrooms) - FC3

N° 1 PIZZA P.A.L.A. - 7060

q.s. Petali di rosa (Rose petals ) - 1252

On the pizza P.A.L.A. base spread the Frulloro, the Pecorino Cheese sauce, the Cured goose breast and bake  at  230˚C for 6-7 minutes. Remove from the oven and garnish with Rose Petals.
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Discover the Menù products in this recipe:

Frulloro ®
Naturally gluten-free

Frulloro ®

Blended tomato
Petali di rosa (Rose petals )
Naturally gluten-free

Petali di rosa (Rose petals )

Dried edible flowers
Funghi Prataioli Portobello trifolati (Portobello button mushrooms)
Gluten-free

Funghi Prataioli Portobello trifolati (Portobello button mushrooms)

Button Mushrooms
Grancrema di Pecorino - Grancrema cheese sauce with Pecorino
Gluten-free

Grancrema di Pecorino - Grancrema cheese sauce with Pecorino

Cheese Spreads
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads
Petto d’oca stagionato e affumicato - Cured smoked goose breast
Gluten-free

Petto d’oca stagionato e affumicato - Cured smoked goose breast

Game and Specialities

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