Piadina with Zucchini and Ricotta Filling
Piadina is a traditional Italian flatbread, originally from the Emilia-Romagna region. Filled versions are particularly popular, as they can be enriched with various fresh vegetables and cheeses. Piadina with zucchini and ricotta is a light and refreshing dish, especially well-suited for summer days. The creaminess of the ricotta cheese perfectly complements the mild flavor of the zucchini, while the crispiness of the piadina adds a pleasant texture to the dish.
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 2
2
Piadina Wraps
1
Zucchini
150
g
Ricotta Cheese
1
tbsp
Olive Oil
1
cloves
Garlic
1
pinch
Salt
1
pinch
Black Pepper
5
leaves
Fresh Basil Leaves
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Trim the ends off the zucchini, peel it, and dice it into small cubes.
2
Heat the olive oil in a skillet over medium heat. Sauté the zucchini for 5-6 minutes, or until slightly softened. Season with salt and pepper.
3
While the zucchini is cooking, prepare the ricotta cream. In a bowl, combine the ricotta with a pinch of salt and pepper, and add one clove of finely minced garlic.
4
Once the zucchini is cooked, remove it from the heat and let it cool slightly. After cooling, mix it with the ricotta cream.
5
Warm the piadina wraps in a skillet, lightly toasting both sides until slightly crispy.
6
Spread the zucchini ricotta cream on the prepared piadina, then sprinkle with fresh basil leaves.
7
Fold the piadina in half and serve immediately.
