Open piadina with mozzarella, peppers and porchetta Focaccia with pumpkin, red onion and black olives

Execution
easy
Preparation time
10 min
Cooking time

50 min

Portions

4

How to prepare: Open piadina with mozzarella, peppers and porchetta

Preparation Open piadina with mozzarella, peppers and porchetta - Phase 1

Preparation Open piadina with mozzarella, peppers and porchetta - Phase 1

Wash the peppers and place them on a baking sheet lined with parchment paper. Roast them in the oven at 220 ° for about 40 minutes, turning them often, until the skin starts to get a little dark. Remove from the oven, let them rest for 15 minutes, then remove the stalk, seeds, ribs and cut them into layers. Transfer them to a bowl and season with oil, salt, pepper, the sliced ​​garlic and the chopped basil with your hands. Stir and leave to flavor.

Preparation Open piadina with mozzarella, peppers and porchetta - Phase 2

Preparation Open piadina with mozzarella, peppers and porchetta - Phase 2

Cut the mozzarella into slices and heat the wraps in a non-stick pan without adding fat.

Preparation Open piadina with mozzarella, peppers and porchetta - Phase 3

Preparation Open piadina with mozzarella, peppers and porchetta - Phase 3

Arrange a flatbread on each plate and stuff with peppers, porchetta, mozzarella and fresh basil. Pepper to taste and serve immediately.

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