P.A.L.A. con porcini mushrooms and bresaola

P.A.L.A. con porcini mushrooms and bresaola
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1 PIZZA P.A.L.A. - 7060

50 g. Frulloro ® - X93

60 g. Funghi Porcini “Boschetto” a fette trifolati - “Boschetto” Sliced Porcini Mushrooms with oil, garlic and parsley - G61

q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

Other Ingredients

q.s. Parsley

30 g. Bresaola (cured beef)

q.s. Rocket Salad

80 g. Mozzarella cheese

On the pizza in P.A.L.A. base spread the Frulloro, the mozzarella cheese, the Porcini Mushrooms Boschetto and bake at  230˚C for 6-7 minutes. Remove from the oven and garnish with the chopped parsley, bresaola, rocket salad and a drizzle of Evoo.
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Discover the Menù products in this recipe:

Frulloro ®
Naturally gluten-free

Frulloro ®

Blended tomato
Funghi Porcini “Boschetto” a fette trifolati - “Boschetto” Sliced Porcini Mushrooms with oil, garlic and parsley
Gluten-free

Funghi Porcini “Boschetto” a fette trifolati - “Boschetto” Sliced Porcini Mushrooms with oil, garlic and parsley

Porcini Mushrooms
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
PIZZA P.A.L.A.

PIZZA P.A.L.A.

Baked Snacks and Breads