Piadina with Coppa, Rocket Pesto and Stracciatella

A quick and easy recipe that will make your mouth water!  The following article will present a recipe of piadina that will change your life forever: piadina with coppa, rocket pesto and stracciatella .

Piadina with Coppa, Rocket Pesto and Stracciatella

The history of piadina alla coppa, stracciatella and pesto with rocket come from migrants’ traditions that were slowly condensed into a single tasty and surprising dish. From Piacenza to the dairies of Romagna, up to the Ligurian coasts.

Its fresh and decisive flavour was able to conquer even the more skeptical.

Ingredients

For 4 people:

  • 200 g of Coppa Piacentina DOP
  • 250 g of fresh stracciatella

 

For the pesto:

  • 100 g of fresh rocket
  • 60 g of Parmigiano Reggiano DOP
  • 1 clove of garlic
  • 150 g of extra virgin olive oil
  • salt & pepper
  • 50 g of pine nuts
  • 50 g of Pecorino Romano DOP

Instructions

  1. The first step will be to prepare the pesto: clean the rocket leaves under plenty of cold water, drying them carefully on a sheet of absorbent paper. Be careful not to squeeze them too much to prevent them from darkening and losing their bright green colour.
  2. Put them in the pestle together with the pine nuts, a pinch of salt and pepper, the cheeses and a first spoonful of oil.
  3. Mash with a mortar, adding oil when necessary until you get the typical consistency of pesto.
  4. Let it rest in the fridge with a cap or cling film to thicken and concentrate all the flavours.
  5. Meanwhile, heat the wraps on both sides for four minutes and, once cooked, fill them with the coppa, the stracciatella and, to your liking, the pesto that you removed from the refrigerator a few seconds before serving.

 

All done! Enjoy!

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