Pinsa with goat's milk robiola prosciutto crudo and chestnut honey

Easy

10 minutes

2 people

Recipe made with:

Le Nostre Eccellenze Prosciutto di Carpegna PDO months

Ingredients:

1 pinsa
100 g goat's milk robiola cheese
100 g boiled chestnuts
2 tablespoons of chestnut honey
Prosciutto di Carpegna PDO
Extra virgin olive oil
Pepper, thyme

Preparation:

Season the chestnuts with oil, pepper, and thyme. Bake the pinsa in a hot oven at 250°C for 5-6 minutes.

Spread the robiola cheese on top, scatter the chestnuts over it, and drizzle with honey. Finish with the prosciutto crudo.

Enjoy your meal!

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