Pinsa Altograno with porcini mushrooms, radicchio, and cheese: autumn’s comfort food

Autumn is a true feast for the palate, and nothing embodies this season better than the unmistakable aroma of porcini mushrooms freshly sautéed that blends with the elegant bitterness of radicchio. To best enhance this encounter of rustic flavors without weighing down the table, the ideal base is our Pinsa Altograno Alimenta, a natural source of fiber and protein thanks to its blend of selected flours.

The secret to a flawless result? Sautéing the radicchio over high heat to mellow the bitterness and keeping the porcini firm and juicy: every bite will be an explosion of irresistible contrasts and textures.

Preparation

To prepare this delicious autumn recipe, start by taking care of the fresh ingredients.

Gently clean the porcini mushrooms using a damp cloth or a soft brush to remove any residual dirt (avoid washing them under running water so they do not become soggy).

Cut them into slices that are not too thin. In a large pan, heat a drizzle of extra virgin olive oil with an unpeeled garlic clove. Add the porcini and cook them over high heat for about 6-8 minutes, stirring occasionally. When cooked, season with salt and pepper and sprinkle with fresh chopped parsley, then remove the garlic.

Carefully wash the radicchio, dry it and cut it into thin strips. In another small pan, pour a drizzle of olive oil and sauté the radicchio over medium heat for 3-4 minutes, until it is slightly wilted but still vibrant in color. Season with salt and pepper.

Cut the chosen cheese (fontina, caciotta or well-drained mozzarella) into cubes or thin slices so that it melts evenly.

Preheat the fan oven to 220 °C (or static to 230 °C). Distribute the diced cheese, porcini mushrooms, and radicchio directly on the base. Place it on the oven rack for about 5-8 minutes, just enough time to melt the cheese and make the edges golden.

Cut the Pinsa Altograno into slices and serve it immediately piping hot.

A few extra tips

Couldn’t find fresh porcini at the market? No problem: you can easily use frozen porcini or dried ones, first soaking them in warm water to rehydrate them and then quickly sautéing them in a pan with oil and garlic.

Want to customize the cheese? Instead of the classic fontina or stringy mozzarella, try smoked provola if you are looking for an even more rustic touch, or sheep’s milk ricotta for a more creamy and distinct note.

This pinsa is perfect to enjoy in slices fresh out of the oven and steaming hot, perhaps served alongside some seasonal snacks (like delicious pumpkin meatballs to stay on the autumn theme).

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