Piadina with Stracchino and Arugula

Piadina (also known as piada) is a popular Italian flatbread made without yeast, originating from the Emilia-Romagna region of Italy. It is often used to make delicious snacks by topping it with various cheeses and/or cured meats. This time, we present a meatless version that delights with the combination of creamy cheese and peppery arugula.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Tortilla, wheat

  • 200 g Cheese, mozzarella

  • 100 g Arugula

  • 1.5 spoons Oil, olive

Steps

  1. Heat the piadinas in a hot pan if necessary, lightly sprinkling the pan with water. Wash the arugula and dry it thoroughly.

  2. Take one piadina and spread a little stracchino on it. Sprinkle some arugula over the cheese, then drizzle with a bit of olive oil. Fold the piadina or roll it like a tortilla and place it on a plate. Repeat the same process for the remaining three piadinas.

  3. Cut the prepared piadinas into smaller pieces if desired, arrange them on plates (or a platter), and serve.

Nutrition Information (Per 100g)

  • Calories: 303.47 kcal
  • Fat: 17.36 g
    • Saturated Fat: 9.03 g
  • Carbohydrates: 16.67 g
    • Sugars: 0.69 g
  • Protein: 17.71 g
  • Fiber: 0.69 g

Advice

Stracchino is a fresh cheese from Lombardy and the rest of the Po Valley. When young, it has no rind, while aged versions have a soft, shiny washed rind. The interior is white and buttery with a characteristic milky flavor. Before adding the stracchino, you can spread a little pesto on the piadina. Instead of piadina, you can use a tortilla, and stracchino can be replaced with mozzarella.