PINSA PANNA ACIDA
Ingredients
- Pinsa
- 220 g
- Panna Acida
- 70-90 g
- Smoked Salmon
- 50 - 60 g
- Avocado Slices
- 20 g
- Chives
- j.e.
With Panna Acida, smoked salmon, avocado slices and chives.
Tips for using creams on PINSA
Always fill the PINSA after cooking.
1) To create a “hot cream” effect, place the cream directly in contact with the freshly baked Pinsa; this will result in a softer texture and an widening on the surface of the Pinsa.
2) To obtain a “hot – cold” contrast, place a layer of cold ingredients on the freshly baked Pinsa and then add the cream (dollops of cream, stripes of creams).
3) To optimize the work and mantain the flavors of the ingredients, it is possible to fill the already cooled Pinse (spreading the cream, in dollops, in stripes). The creamy texture will help enhance the contrast of the ingredients with the crispy base.