Piadina rucola e mozzarella
Piadina with arugula and mozzarella cheese
Piadina filled with arugula and mozzarella cheese is one of the many ways of eating piadina in Italy.
- 13 "piadina romagnola"
- 300g (10 1/2 ounces) rocket (arugula), finely chopped
- 375g (13 1/4 ounces) mozzarella cheese, grated
- 3 tablespoons plus 2 teaspoons extra virgin olive oil
- Time:
preparation: 10 minutes
cooking: 10 minutes
total: 20 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 484 (kCal) 25 % GDA (*) - 2024 (kJ)
Protein: 14.2 (g) 29 % GDA
Total fat: 24.1 (g) 35 % GDA
Total carbohydrate: 52.8 (g) 20 % GDA
Sugars: 4.4 (g) 5 % GDA
Preheat oven to 180°C (350°F).
Arrange every piadina romagnola in an ovenproof dish, oiled slightly.
Scatter arugula and cheese over the surface.
Drizzle
with oil.
Bake until cheese melts.
Cut into quarters and serve hot with a cocktail or a glass of wine. It's ideal for a snack after the theatre or the cinema.
You can also serve them as starters before an important meal, Italy-style. In this case the doses are enough for more people. Every Italian piadina is enough for 3-4 people.
A whole piadina is perfect as lunch or dinner accompanied by seasonal vegetables.
Read more on Italian piadina.
What's the right cocktail?
Our suggestion is a classic cocktail: " Negroni".
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
