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Flatbreads really seem to be universal, from naan bread to corn tortillas or pitta breads. And to this list, piadina can be added too! Although not nearly as well known as pizzas, piadinas, also called piadas are absolutely delicious thin flatbreads that stem from the Romagna region in northern Italy. In fact, the unleavened flatbreads go back all the way to the Middle Ages.

Now, fast forward to today they are still a popular Italian street food that can be filled with anything from vegetables to fish or parma ham and cheese. For our version, we’ve filled our piadina with grilled courgette, burrata and a little mint pesto for a Summery recipe. It makes for a delicious, easy and super quick vegetarian lunch!

Scale

Ingredients

THE PIADINA 

4 Large Piadinas,

2 Large Courgettes,

1 Large Burrata,

Pinch of Salt and Pepper

THE MINT PESTO

15g Mint,

15g Parsley,

25g Almonds or Hazelnuts,

25ml Olive Oil,

Pinch of Salt and Pepper

METHOD

THE MINT PESTO

TIP – To ensure your pesto stays a bright, vibrant green colour, try blanching your herbs in hot water for a few seconds before transferring to a bowl of iced water. This will stop your pesto from dulling in colour. 

  1. Place all the ingredients into a food processor and blitz into a lightly textured pesto. Season to taste and set aside until needed. 
GRILLING THE COURGETTES
  1. Place a griddle pan over a medium-high heat, 
  2. Using a mandolin or a sharp knife, slice the courgette lengthways into thin strips, about 3-4mm thick. 
  3. Drizzle the courgette ribbons with a splash of olive oil and season with a pinch of salt and pepper, rubbing all over. Lay the courgette slices onto the griddle pan and grill for 30 seconds to a minute until showing light griddle marks. Flip over and grill for a further 30 seconds. Repeat until all the courgette strips are grilled.    
THE PIADINA
  1. Pace a large frying pan or crepe pan over a medium-high heat.
  2. Lay the piadina flatbreads into the dry pan and heat through for about 30 seconds before turning over and heating for another 30 seconds. Remove from the pan and place onto a plate or chopping board. Repeat until all the piadinas are warm. 
  3. Top your piadina with a drizzle of the mint pesto, a few ribbons of grilled courgette, chunks of burrata and a zesting of lemon. Fold in half and enjoy!   

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