Pizza ai porcini e fonduta

Pizza ai porcini e fonduta
chef

Giovanni Fanti

Menù Ingredients Menù Ingredients

Base pizza rustica - 7085

Fonduta con Fontina D.O.P. della Valle d’Aosta - EY1

Polpavera fine - UV3

Porcini a fette trifolati in asettico - GQ1

Other Ingredients

Mozzarella fior di latte

Speck

Stendere sul disco di pasta  la Polpavera fine precedentemente condita con olio extra vergine e sale. Distribuire sulla pizza la mozzarella a cubetti e i funghi porcini, quindi infornare per 3/4 minuti, decorare con fettine di speck e un filo di fonduta calda.

Utilizzare la Base pizza Menù senza glutine e Speck riportante in etichetta la dicitura senza glutine.

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Discover the Menù products in this recipe:

Porcini a fette trifolati in asettico - Sliced porcini mushrooms sauteed with olive oil, garlic and parsley processed under aseptic technology
Gluten-free

Porcini a fette trifolati in asettico - Sliced porcini mushrooms sauteed with olive oil, garlic and parsley processed under aseptic technology

Porcini Mushrooms
Polpavera fine – Fine Cut tomato pulp in aseptic technology
Naturally gluten-free

Polpavera fine – Fine Cut tomato pulp in aseptic technology

Tomato Pulp
Fonduta con Fontina D.O.P. della Valle d’Aosta - Fondue with Fontina PDO from Valle d’Aosta
Gluten-free

Fonduta con Fontina D.O.P. della Valle d’Aosta - Fondue with Fontina PDO from Valle d’Aosta

Cheese Spreads
Base pizza rustica - Rustic Pizza Base

Base pizza rustica - Rustic Pizza Base

Baked Snacks and Breads

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