Fall for focaccine
Soft, fragrant, and ready to be transformed into all sorts of delicious recipes! Apri e Gnam round focaccia are perfect for filling and serving at any occasion. Today we’re sharing two combinations: one with autumn flavors and one with a sweet, comforting taste. Two simple ideas that are easy to prepare, with just a few ingredients!
Genoese Focaccina with Pumpkin Cream, Guanciale, and Taleggio Cheese
Ingredients:
- Genoese “Apri e Gnam” Focaccine
- 250 g pumpkin, peeled and seeded
- 50 g guanciale, cut into strips
- Taleggio cheese, as needed (to make the drops)
- Rosemary
Directions:
Cut the pumpkin into cubes and cook it in a skillet with a little water and a pinch of salt for about 15 minutes, until tender. Then mash it with a fork until smooth and season with a drizzle of oil, salt, and pepper. Meanwhile, sauté the guanciale in a skillet until golden brown and crispy. Cut open the focaccia and pipe the pumpkin purée onto it using a pastry bag. Top with the crispy guanciale, a few drops of freshly melted Taleggio cheese, and a pinch of rosemary.
Focaccia with Gorgonzola, Pears, Walnuts, and Honey
Ingredients:
- “Apri e Gnam” Rosemary Focaccia
- 150 g of Gorgonzola
- 2 pears
- Walnuts, to taste
- Honey, to taste
Directions:
Cut the round focaccia in half and spread a generous layer of Gorgonzola on it. Next, wash the pears and slice them thinly.
Add them to the focaccia along with a few shelled and coarsely chopped walnuts. Finish with a drizzle of honey to complete the dish.
From rustic, fall-inspired combinations to sweet and comforting ones, Apri e Gnam round focaccia are the perfect base for letting your imagination run wild.
Watch the video recipe on our Instagram channel!
