Grilled Piadina with Greens, Potatoes, and Lardo di Colonnata

Piadina with Greens, Potatoes, and Lardo di Colonnata

Category: Main Dishes
Servings: 4

Ingredients:

Instructions:

1. Prepare the Potatoes:

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   • Start by washing the potatoes thoroughly. Place them in a saucepan and boil them for about 30 minutes, or until they are tender when pierced with a fork.
   • Once the potatoes are cooked, drain them and slice them into half-centimeter thick rounds. Leave the skin on for added flavor and texture.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.