Piero Loglisci’s Recipe
Ingredients:
Process:
Spread the pumpkin cream on the base of pinsa (bread). Sprinkle chopped mozzarella cheese and put in preheated oven for 3/4minutes at 250°C. When mozzarella cheese melted, remove pinsa and stuff with boiled, salt and stir-fry chard and form the nests with a fork. Cut cod fillet into slices from 1 cm and pan-seared for few minutes with oil. Place every slice on the nests of chard. Finally sprinkle some pomegranate grains and season with extra virgin olive oil.
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