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Recipes

Pizze, Video Recipes

DIFFICULTY

25 min

Focaccia filled with Gorgonzola PDO

Ingredients

  • 1 pack pasta dough
  • 200 g Gorgonzola PDO
  • to taste: tomatoes courgettes aubergines
  • to taste: evo oil salt
  • to taste: mixed seeds

 

for the green sauce

  • 100 g parsley
  • 2 yolks boiled egg
  • 1 slice stale bread
  • 50 ml white wine vinegar
  • 3 anchovy fillets in oil
  • 1 teaspoon capers
  • 1 clove garlic
  • 100 g evo oil
  • to taste: salt

Preparation

  1. Oil the baking tray and roll out the dough.
  2. Add a drizzle of extra-virgin olive oil, the mixed seeds and a pinch of salt. Bake in a preheated oven at 230° for 20 minutes.
  3. Leave to cool. Meanwhile, soak the bread in vinegar, transfer it to the blender with all the ingredients and blend until smooth.
  4. Peel and slice the vegetables. Grill the courgettes and aubergines and add salt to taste.
  5. Portion the focaccia, slice it in half and fill with the green sauce, grilled vegetables, tomatoes and lastly the Gorgonzola PDO.