For a quick but tasty lunch, the solution is often the piadina. But have you ever tried it with au gratin vegetables? Here are some ideas for stuffing it
There piadina alla riminese it is one of the most famous and appreciated fast and tasty dishes of the Italian cuisine but, to taste its true flavor and follow the original recipe it is mandatory to use the rolling pin, cook it preferably on a baking tray terracotta and eat it immediately after cooking it, without waiting for it to lose its typical fragrance.
As the carasau bread, the marchigiana crescia or the Emilian tigella, the piadina alla riminese is part of the "yeast-free breads" dear to the Italian tradition of the Bel Paese.
Precisely because of the "simple" nature of this preparation, the piadina alla riminese needs one filling "Strong" and full of flavor. From the classic with ham raw, rocket and squacquerone to those stuffed with sausage, mortadella, provola, gorgonzola and even, for those who love dessert, Nutella.
And for those who love stuffed with vegetables?
Piadina alla riminese with vegetables au gratin: here's how
Piadina with le zucchini au gratin it's a great classic. The flavor of the piadina goes perfectly with that of the courgettes. To gratin the zucchini, just prepare one chopped with parsley, breadcrumbs and grated Parmesan cheese, a pinch of salt and ground pepper and sprinkle the courgettes with the mixture directly on a baking sheet, season with a drizzle of extra virgin olive oil and cook in the oven at 200 ° for about 20 minutes. In this case the piadina goes "enriched”With a soft cheese.
Another original idea for the filling is a mix of aubergines, peppers and tomatoes, for a strong flavor and a piadina alla riminese really rich in taste. If you have opted for this choice, start by cutting each vegetable a depending on its shape: the striped peppers, the aubergines in disks and the tomatoes in half, adding a pinch of salt and turning them upside down to drain them well for about 30 minutes. Before putting the vegetables in oven (25 minutes at 200 ° C) to gratin them, stuff them with the usual mix of breadcrumbs, grated cheese and spices.
Even the piadina with courgettes, aubergines and onions au gratin it is ideal for bringing a tasty dish to the table. To prepare it will be enough wash the vegetables and cut them into thin slices. Then, always in the oven at 200 °, they must be cooked after dusting them with bread crumbs, cheese (maybe pecorino) and aromatic herbs, without forgetting a drizzle of oil, salt and pepper.
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