Grilled Veggie Piadina with Squacquerone & Arugula Sauce

Grilled Vegetable Piadina with Squacquerone Cheese

Category: Main Dish
Serves: 4

This Grilled Vegetable Piadina with Squacquerone Cheese is a delightful Mediterranean dish that blends the fresh, earthy flavors of grilled vegetables with the creamy richness of squacquerone cheese. The vegetables are roasted to perfection, topped with a silky arugula sauce, and paired with the soft, warm flatbread. A perfect dish for a quick lunch, dinner, or a light meal that captures the essence of Italian culinary traditions.

Ingredients

Instructions

1. Prepare the Vegetables:
   Start by washing and cleaning the bell peppers. Cut off the tops, remove the seeds, and slice them into thick strips about 2 cm wide. From each type of pepper (red, yellow, and green), take about half of the pepper, yielding roughly 120 grams of strips per color. Transfer them to a large bowl.

2. Slice the Zucchini and Eggplant:
   For the zucchini, cut it in half lengthwise and then slice it into half-centimeter thick pieces. Next, cut these slices into strips. You should have around 200 grams of zucchini to add to the pepper mix. Repeat the same process with the eggplant, cutting it into slices and then strips. You will need approximately 300 grams of eggplant.

3. Combine the Vegetables:
   Once all the vegetables (peppers, zucchini, and eggplant) are sliced and prepared, mix them together in the bowl.

4. Season the Vegetables:
   Finely chop the fresh rosemary and sage leaves. Add them to the vegetables along with extra virgin olive oil, breadcrumbs, salt, and black pepper. Toss everything well to ensure that the vegetables are evenly coated with the seasoning.

5. Roast the Vegetables:
   Preheat your oven to 180°C (350°F) in static mode. Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for about 20 minutes, or until the vegetables are tender and slightly golden.

6. Prepare the Arugula Sauce:
   While the vegetables are roasting, prepare the arugula sauce. In a high-sided container, place the arugula and extra virgin olive oil. Use an immersion blender or regular blender to process the mixture until you achieve a smooth, creamy consistency. Set aside.

7. Assemble the Piadina:
   Once the vegetables are roasted, remove them from the oven. Lay one piadina on a flat surface and spread a generous amount of squacquerone cheese on one half. Top with a tablespoon of the creamy arugula sauce.

8. Fold and Serve:
   Carefully fold the piadina over to close it, creating a sandwich-like shape. Transfer it to a cutting board, slice it in half, and serve immediately while warm.

Serving Tips:
This dish is best enjoyed hot, as the squacquerone cheese will melt beautifully within the warm piadina. You can serve it alongside a fresh salad or as a standalone meal for a delicious, wholesome lunch or dinner.

Nutritional Information (Per Serving)

Final Thoughts:
This Grilled Vegetable Piadina with Squacquerone Cheese brings together the rustic flavors of Italy with a modern twist. The blend of tender, roasted vegetables with the smooth, creamy cheese and the peppery arugula sauce creates a delightful, satisfying meal. It’s perfect for those who love fresh, wholesome ingredients with a Mediterranean flair. Whether you’re serving it for lunch or dinner, it’s sure to be a hit!