Piadine Sportiva – Chicken & Avocado, Falafel & Hummus, Tuna & Egg

Variation 1: Chicken

1. Slice the chicken breast. Wash the romaine lettuce, slice the avocado and set aside. Halve the cherry tomatoes. Slice the red onion into thin rings and the boiled egg into slices.
2. Fry the piadina for one minute on each side in a dry, hot frying pan. Top the piadina with romaine lettuce. Arrange the smoked chicken breast and avocado on top. Sprinkle with some thin slices of Parmesan and drizzle generously with balsamic syrup. Season with pepper and a pinch of salt. Add a little mayonnaise if desired.

Variation 2: Tuna

1. Drain the tuna, wash the lettuce, and boil the egg. Slice or slice the red onion into rings as thin as possible using a mandoline.
2. Fry the piadina for one minute on each side in a dry, hot frying pan. Place a few lettuce leaves on top, followed by the tuna. Then add the boiled egg. Spoon over a few dollops of full-fat quark, a caper and the red onion rings. Season with pepper and a pinch of salt to taste.

Variation 3: Vegetarian

1. Fry the falafel balls and pine nuts in a little olive oil until golden brown.
2. Fry the piadina for one minute on each side in a dry, hot frying pan. Then spread with hummus. Place the halved, warm falafel balls on top. Crumble the feta over them and add the halved cherry tomatoes and pine nuts. Season to taste with a little salt and pepper.

Serving:

1. Fold or roll up the piadinas and serve straight away. You can cut them in half to make them easier to eat. Got any ingredients left over? Luckily, there are four in the Bertolli pack!

Buon appetito!