Heated, filled, and then folded – Piada flatbreads are a local delicacy from the heart of Emilia Romagna. In this northern Italian region, you will find Piada (or Piadina) being prepared and served hot by street vendors as on-the-go sandwiches and snacks.
At Crosta & Mollica, we have brought this delightfully versatile and authentic street-food straight from the bakeries of Italy to the UK. This recipe is perfect for lunch, or with a salad accompaniment for an evening meal.
Serving size: One | Prep time: 5 minutes | Cooking time: 10 minutes
- Crosta & Mollica Durum Wheat Piadina
- One red onion
- 1 tsp sugar
- 2 tsp balsamic vinegar (try and use a high-quality balsamic vinegar from Modena)
- 1 sprig of fresh rosemary (chopped)
- 1 handful of walnut pieces
- 75g Goats cheese
- Salt & pepper to taste
Thinly slice the red onion and sauté in olive oil on a low to medium heat until soft and turning slightly translucent. Add in the sugar and balsamic and cook for a further 5 minutes, or until you can see the onions starting to caramelise. Sprinkle in the rosemary, salt and pepper to taste then remove from the heat.
Warm the Piadina in a hot, dry pan for 1 minute each side and then transfer to a plate or serving board. Scatter over some onions, slices of goat’s cheese and a sprinkling of walnut pieces. Serve warm and enjoy.