P.A.L.A. with seafood

P.A.L.A. with seafood
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1 PIZZA P.A.L.A. - 7060

20 g. Dorati - TN1

35 g. Èmazzancolle - MJ1

40 g. Èsalicornia - WM1X

45 g Èseppiafette - WD1

q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

Other Ingredients

70 g. Mozzarella Cheese

q.s. Parsley

On the pizza in P.A.L.A. base  spread the mozzarella cheese and the Salicornia  and bake at 230˚ for 6-7 minutes. Remove from the oven and garnish with èseppiacubetto,èmazzancolle ,Dorati chopped parsley and a drizzle of Evoo.
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Discover the Menù products in this recipe:

Dorati
Gluten-free

Dorati

Semi-Dried tomatoes
Èseppiafette
Naturally gluten-free

Èseppiafette

Seafood Specialties
Èmazzancolle
Naturally gluten-free

Èmazzancolle

Seafood Specialties
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads
Èsalicornia
Gluten-free

Èsalicornia

Ready-Made Side Dishes

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