Piadina with Coppa, Smoked Scamorza, and Sautéed Greens
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Piadine (flatbreads) | 350g |
| Smoked Scamorza Cheese | 160g |
| Coppa di Maiale (Italian cured pork) | 120g |
| Mixed Greens (erbette) | 500g |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | q.b. (to taste) |
| Salt | q.b. (to taste) |
Instructions:
-
Prepare the Greens:
- Begin by cleaning the greens. Trim any tough stems and rinse them thoroughly to remove any dirt or grit.
- In a large pan, heat some extra virgin olive oil over medium heat. Add the garlic clove, peeled and lightly smashed, allowing it to infuse the oil and turn golden.
- Add the greens to the pan, stirring them for a few moments to let them wilt and cook slightly. Sprinkle with salt to taste.
- Lower the heat and cover the pan, allowing the greens to cook gently for about 15 minutes, or until they soften and become tender.
-
Heat the Piadine:
- While the greens are cooking, heat a non-stick skillet over medium heat.
- Place each piadina in the skillet one at a time. Warm them for about a minute on each side, turning them carefully with your fingers or tongs to avoid burning. They should just begin to get warm and slightly golden but not crispy.
-
Assemble the Piadina:
- Once the piadine are warmed, place one of them on a cutting board. On one half of the piadina, layer a generous amount of the sautéed greens, making sure they are evenly distributed. The heat from the greens will help to slightly melt the cheese once added.
- Next, arrange the thinly sliced coppa di maiale over the greens.
- Fold the other half of the piadina over the filling, creating a half-moon shape.
-
Serve:
- Cut the piadina into halves or quarters, depending on your preference. Serve immediately, while still warm and oozing with melted scamorza.
Tips:
- For an even richer flavor, you can add a sprinkle of black pepper or a squeeze of lemon juice to the sautéed greens before assembling the piadina.
- If you can’t find smoked scamorza, you can substitute with another type of smoked cheese, like mozzarella or provolone.
- For extra crunch, you can toast the piadina in the skillet after assembling for 1-2 minutes on each side, pressing down gently.
Enjoy this Italian classic with its perfect combination of smoky, savory flavors and satisfying textures. It’s a delightful appetizer or light meal that brings a taste of Italy straight to your table!
