Piadina with Parma ham and ricotta, mortadella with burrata, and grilled vegetables with burrata
Preparation time
5 min
Cooking time
10 min
Dietary preference
Meat
Difficulty
Easy
Region
Servings
6
A warm, crispy piadina, generously filled with creamy burrata, savoury meat or grilled vegetables. A snack that instantly puts a smile on everyone’s face, or the perfect lunch!
With Bertolli piadinas, you can whip up a table full of colourful, Italian flavours in no time. Below you’ll find three delicious flavour combinations, but feel free to top them however you like.
In this recipe
Preparation
- Preparation: slice the courgette and aubergine into thin slices and cut the pepper in half. Cut the sun-dried tomatoes into strips and roughly chop the pistachios.
- Grilling the vegetables (for variation 3): brush the vegetables with olive oil and grill them in a pan or oven until they are tender and lightly browned. Season with salt and pepper.
- Heating the piadina: heat a dry frying pan and briefly heat each piadina on both sides until they are pliable and lightly golden brown.
- Variation 1: spread with ricotta, top with Parma ham, rocket and sun-dried tomatoes. Fold in half and then cut in half.
- Variation 2: top with mortadella, tear the burrata over the top and add pistachios and chopped basil. Cut in half.
- Variation 3: spread with truffle pesto, scatter the grilled vegetables over the top and finish with burrata. Cut in half.
- Serving: wrap a napkin around the bottom. This makes it easier to eat and prevents the ingredients from spilling out. Place the different piadinas on a board and garnish with some fresh basil leaves.
Buon appetito!
Delicious with a Sanbitter or Prosecco.
Ingredients
Ingredients
• 4 Bertolli Sfoglia piadinas (one pack)
• 2–3 tbsp olive oil
• Salt, pepper
Variation 1: Piadine with Parma ham, ricotta & sun-dried tomatoes
• 100 g Parma ham
• 50 g ricotta
• A handful of rocket
• 5 sun-dried tomatoes
Option 2: Piadina with mortadella, burrata & pistachios
• 100 g mortadella
• 1 small burrata
• 2 tbsp pistachios (roughly chopped)
• A handful of fresh basil leaves
Variation 3: Grilled vegetables, burrata & truffle pesto
• 1 thin slice of courgette
• 1 thin slice of aubergine
• 1 sweet pointed pepper
• 1 small burrata
• 2 tbsp Bertolli Truffle Pesto
Variation 4: Fill as you like, according to your own taste and imagination
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