- Candied Lemon Zest: Rinse the lemon thoroughly. Using a sharp knife, cut off the peel in long, thin strips, avoiding the bitter white pith. Then cut the peel into long, fine julienne strips.
- Pour water into a saucepan. Add the lemon peel, bring to a boil and let simmer for 5 minutes. Drain the water.
- In a saucepan, bring the sugar and water to a boil to make a syrup. Add the peel and let it simmer for about 5 minutes. Remove the pan from the heat and let cool in the syrup.
- Preheat the oven to 250°C.
- Cut off the tips of the asparagus. Trim the woody ends and shave the stalks thinly with a sharp vegetable peeler or cheese slicer.
- Blanch the asparagus tips for 1–2 minutes, then drain.
- Mix the Le Gruyère AOP and cream cheese. Season to taste with salt. Spread the mixture over the pinsa base.
- Bake the pinsa in the oven for 5–10 minutes, or until golden.
- Top the baked pinza with extra grated Le Gruyère AOP, shaved asparagus, asparagus tips, pine nuts and candied lemon zest. Sprinkle with salt flakes and ground black pepper.
Crispy pinsa with creamy Le Gruyère AOP, tender asparagus and toasted pine nuts—finished with candied lemon zest adding a sunny, sweet-tart touch.
– Systrarna Eisenman
| Pinsa 6-8 slices |
|
|---|---|
| 1 | pinsa |
| 1 | bunch fresh asparagus |
| 75 g | Le Gruyère AOP, grated + extra for topping |
| 200 g | cream cheese |
| 50 g | toasted pine nuts |
| Salt and freshly ground black pepper | |
| Candied Lemon Zest | |
|---|---|
| 1 | lemon |
| 1 dl | granulated sugar |
| 1 dl | water |
