ASPARAGUS, ST. GERORGE’S MUSHROOMS IN SHALLOT AND JOWL BACON PIZZA

Date

Sjrio Lambrusco Rosso Emilia Frizzante IGT
GOURMET PIZZA
A triumph of crispy tastes and flavours mix from Romagna and Naples.

 

Ingredients:

 

  • Dough for Pizza
  • Asparagus
  • St. George’s mushrooms
  • Bacon
  • Parmigiano Reggiano
  • EVO oil

 

Method:

 

Prepare dough for pizza and after a long leavening, season it with asparagus, St. George’s mushrooms cooked in a saucepan with some oil and shallot, and add aged jowl bacon.
Place it in the oven at 240/250°C until it’s ready.
Before serving, add some slices of Parmigiano Reggiano 12 months aged.

 

 

Recipe released by:

 

+39 ITA
Via Tosarelli, 25/b
40055 Castenaso (Bologna) – Italy

 

 
Sjrio Lambrusco Rosso Emilia Frizzante IGT

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