There open piadina with mozzarella, peppers and porchetta is a creative idea to bring to the table a tasty dish And colored: instead of folded in on itself, the piadina becomes the basis of the filling. A easy recipe and all to be customized.
Ingrediants
- 4 wraps with oil
- 4 mozzarella of 125 g
- 1 red pepper
- 1 yellow pepper
- 200 g of thinly sliced porchetta
- 1 clove of garlic
- fresh basil
- extra virgin olive oil
- salt
- pepper
That of open piadina with mozzarella, peppers and porchetta it is an idea to bring the piadina to the table in an alternative way. An impressive presentation that instead of hiding the ingredients that are usually inside, puts them on display, making the dish even more inviting and a bit similar to a pizza.
The secret is to playing with colors, always choosing quality raw materials. Red pepper, yellow pepper, mozzarella, porchetta and basil: our choice fell on this fresh and delicious combination.
The sliced piadina lends itself to being shared for an informal aperitif with friends. Do not miss the traditional recipe of the Piadina Romagnola.
Also try the Piadina version with thermomix and the Piadina with oil and buckwheat.
If you are curious to know all the secrets of piadina do not miss our special How to cook piadina.
OTHER TASTY RECIPES: Tigelle, Milk sandwiches, Pancakes
How to prepare: Open piadina with mozzarella, peppers and porchetta
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
50 min
- Portions
-
4
How to prepare: Open piadina with mozzarella, peppers and porchetta
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.
Cut the mozzarella into slices and heat the wraps in a non-stick pan without adding fat.
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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