@barilla
barillaWarm focaccia is slathered with Pesto Barilla alla Genovese, before being topped with stracciatella cheese and sundried tomatoes – the creaminess of the pesto and cheese, being balanced with the acidity and depth of flavour of the tomatoes. Cut into slices to share or have one piece as a light lunch. Ingredients: 1 large/2 small courgettes, cut lengthways into strips 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper 2 slices focaccia 1 jar (190g) Pesto Barilla alla Genovese 100g stracciatella cheese 60g sundried tomatoes in oil, drained Method: 1. Preheat the oven to 200°C, fan 180°C, gas mark 4. 2. Place the focaccia onto a tray and heat in the oven for 5-7 minutes until hot through. 3. Meanwhile, toss the courgette with the olive oil, salt and black pepper. 4. Heat a griddle pan until hot, then add the courgettes in batches and cook on each side until charred and tender. 5. Cut the warmed focaccia in half horizontally. 6. Spread a generous layer of Pesto Barilla alla Genovese on the bottom half of the focaccia. 7. Top with the courgettes, spoonfuls of stracciatella and sundried tomatoes. 8. Place the top half of the focaccia back on or leave it open-faced if you prefer. 9. Serve straightaway. #SoCreamyYouCantResist #Barilla
On the profile · Mar 21, 2025