Piadina with Greens, Potatoes, and Lardo di Colonnata
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flatbreads (Piadine) | 4 |
| Greens (Erbette) | 600g |
| Potatoes | 4 |
| Lardo di Colonnata | 16 slices |
| Pecorino Cheese | to taste |
| Garlic | 1 clove |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
-
Prepare the Potatoes:
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- Once the potatoes are cooked, drain them and slice them into half-centimeter thick rounds. Leave the skin on for added flavor and texture.
-
-
Cook the Greens:
- Fill a large bowl with ice water and a pinch of salt.
- Blanch the greens by boiling them for around 10 minutes. The greens should be tender but still vibrant and intact.
- Once cooked, immediately transfer the greens into the prepared ice water to stop the cooking process and preserve their color and texture.
-
Grill the Potatoes:
- Heat a non-stick pan over medium heat and drizzle in a bit of extra virgin olive oil.
- Place the sliced potatoes into the pan, grilling them on both sides for approximately 10 minutes, or until they’re golden and crispy on the outside.
-
Warm the Piadine:
- While the potatoes are grilling, place the flatbreads (piadine) onto a separate pan and warm them for about 2 minutes, flipping them to ensure both sides are slightly toasted and pliable.
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Assemble the Piadina:
- Once all components are ready, lay the warm piadina flat on a cutting board.
- Spread the cooked greens evenly over half of the piadina. Then, layer the grilled potatoes on top while they’re still warm.
- Grate some Pecorino cheese generously over the mixture for added flavor.
- Fold the piadina in half, pressing down lightly to hold everything in place.
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Serve:
- Cut the piadina into portions and serve immediately, enjoying the savory combination of crisp potatoes, aromatic greens, and the rich, melting lardo di Colonnata.
Tips:
- For an extra kick, feel free to drizzle some extra virgin olive oil and a pinch of black pepper over the finished piadina before serving.
- If you prefer a lighter version, you can substitute lardo with prosciutto or another cured meat of your choice.
