Pins is a kind of wheat cake, which at first glance resembles a pizza, but differs from it in both ingredients and a method of preparation. Pinsa dough is made of a mixture of several types of flour – Most often wheat, rice and soy. This makes it more delicate and less caloric than in the case of pizza. Its secret is the long process of growinglasting from 48 to even 72 hours. This method gives baking exceptional lightness, crunchiness and unique taste.
The name “Pins” itself comes from the Latin word “pinsere”, which means “stretching” – The cake has an oval shape. In the past it was consumed by the poorest inhabitants of Rome, today it reigns on the menu of the best restaurants and acquires recognition of lovers.
Preparing pins at home requires some time and patience, but the final result is rewarded by all efforts. Below we present a recipe that will create this Roman specialty in your own kitchen.
Ingredients:
Cake:
- 350 g of type 00 wheat flour,
- 100 g of rice flour,
- 50 g of spelled flour,
- 400 ml of cold water,
- 10 g soli,
- 4 g of dried yeast,
- 15 ml of olive oil.
Ingredients for sauce:
- 500 g of polati tomatoes,
- clove of garlic,
- 10 ml of extra virgin oil,
- Salt and a pinch of sugar to taste.
Additions suggestions:
- 100 g buffalo mozzarelli,
- 60 g of rocket
- 80 g of cocktail tomatoes,
- 10 slices of Prosciutto Crudo,
- fresh basil,
- Olive to sprinkle.
Preparation method:
In a large bowl, mix all types of flour, yeast and salt. Slowly add cold water, stirring until the ingredients combine. Then add the olive oil and knead the dough for about 8-10 minutes until it is flexible and slightly adhesive. We cover the bowl with cling film and put in the fridge for 48-72 hours so that the dough can grow for a long time and slowly.
On the day we intend to serve the pins, we prepare the sauce. In a frying pan, fry chopped garlic in olive oil, add tomatoes, salt and sugar. Boil for 10 minutes, then blend to a smooth mass.
We take the dough out of the fridge and divide it into two parts. We form a cake with an oval shape from each, stretching the dough with your fingers. We translate baking paper pies and set aside for 30 minutes to reach room temperature.
Heat the oven to 250 ° C, preferably with a pizza stone or a sheet inside. Sprinkle with oil and put in the oven for 10 minutes. Then remove, grease with tomato sauce, apply mozzarella, tomatoes and prosciutto, then put in the oven for another 7-10 minutes until the edges become golden. After removing from the oven, decorate with rocket and basil. We cut into longitudinal portions.
Pinsa is a dish that works great as a light lunch and an elegant snack for meeting friends. It can be served in a classic version like a pizza – with tomato sauce, mozzarella and fresh herbs, sweet – e.g. with ricotta cream, honey and fruit, but It also goes well with seafoodsmoked salmon or even fruit such as figs or navy blue. To fully feel the Italian atmosphere, we can serve it with a glass of white wine or light prosecco.
Pinsa is not only a unique taste, but also A healthier alternative to traditional pizza. Thanks to the use of various types of flour and the long fermentation process, it is easily digestible and less caloric. Her delicate cake and crunchy edges make it an ideal proposition for people who care about the line, and at the same time value culinary pleasure.
Source: NowowoPuje.pl
