Recipe: Berbigão (Cockles) on Pinsa

Deliciously smoky and flavorful pinsa

This delightful pinsa, topped with charred red peppers and delicious cockles, is a perfect blend of smokiness and fresh flavors. This dish was created by chef Jurgen Hofman (Culinary Demons), a recipe that feels gourmet and is perfect for a cozy dinner for two!

Ingredients (serves 2):

  • 1 can of cockles (we use Miss Can’s Berbigão)
  • 1 pinsa base (fresh pizza dough works too!)
  • 2 red bell peppers
  • 1 garlic clove
  • 20g walnuts
  • Olive oil
  • Lemon juice
  • Fresh dill
  • Salt

Equipment:

  • BBQ/Grill or Gas stove
  • Pizza oven or regular oven
  • Hand blender or food processor

Method:

  1. Prepare the BBQ or Oven: Fire up your BBQ for direct grilling, or preheat your oven with a grill function on high heat.
  2. Roast the Peppers & Garlic: Place the red peppers and garlic clove directly over the fire, grill, or oven until they’re charred and blackened all over. Once charred, transfer them to a bowl, cover with a lid or plastic wrap, and let them steam for a few minutes. This will make the skins easy to peel.
  3. Make the Pepper-Walnut Sauce: Peel the peppers and garlic, then place them in a blender or food processor. Add a generous drizzle of olive oil, the walnuts, a squeeze of lemon juice, and season with salt and pepper. Blend until smooth and creamy.
  4. Assemble the Pinsa: Preheat your pizza oven or regular oven to about 200°C (400°F). Spread the pepper-walnut sauce evenly over the pinsa base. Generously top with the cockles from the can.
  5. Bake: Place the pinsa in the oven just long enough to warm through and let the sauce thicken slightly, about 5-7 minutes.
  6. Finishing Touches: Once out of the oven, drizzle with a bit more olive oil, sprinkle lemon zest, fresh dill, and an extra pinch of salt to finish.

Enjoy your deliciously smoky and flavorful pinsa! Perfect with a crisp glass of white wine.

>> Sounds good? Get your Miss Can’s Berbigão your here! <<

 

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