Ricetta di Piero Loglisci
Ingredienti:
Procedimento:
Lavare il basilico e tagliare i pomodorini freschi in due parti. Infornare in forno preriscaldato per 7’ min a 250 C°. Sfornare e cospargere la Pinsa con uno strato uniforme di stracciatella di bufala. Condire con le fette di pancetta coppata, aggiungere i pomodorini freschi già tagliati, il basilico e l’olio extra vergine d’oliva.
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