PIADINA PESTO ZUCCHINI AND COOKED PROSCIUTTO
A delicious idea to bring the much-loved piadina to the table with a different seasoning than usual. It is, in fact, a filling based on basil pesto, zucchini, pine nuts, roasted prosciutto and fresh basil leaves. These wraps are prepared quickly, just the cooking time of the zucchini. If you have time you can also prepare the piadina at home, but if you are in a bit of a hurry or have little desire to sauté, buy ready-made ones, preferably whole meal and organic. Excellent served hot, or warm, these wraps will really please everyone!
Ingredients
2 Whole meal piedine2 Zucchini4 teaspoons Pesto without garlicPine nutsExtra virgin olive oilSaltBasil leaves2 slices Cooked prosciutto
Preparation
Cut the zucchini into slices using a potato peeler to make them very thin. Then cook them in a pan with a drizzle of oil and salt for about 5 minutes. In the meantime, heat the whole meal piedine, or the ones you prefer, in a pan. At this point, fill the hot piadina with the zucchini, some pine nuts, 2-3 leaves of fresh basil and a couple of teaspoons of pesto for each piadina. Also add some roasted prosciutto in small pieces. The piadinas are ready! Serve hot.
A delicious idea to bring the much-loved piadina to the table with a different seasoning than usual. It is, in fact, a filling based on basil pesto, zucchini, pine nuts, roasted prosciutto and fresh basil leaves. These wraps are prepared quickly, just the cooking time of the zucchini. If you have time you can also prepare the piadina at home, but if you are in a bit of a hurry or have little desire to sauté, buy ready-made ones, preferably whole meal and organic. Excellent served hot, or warm, these wraps will really please everyone!
Ingredients
2 Whole meal piedine
2 Zucchini
4 teaspoons Pesto without garlic
Pine nuts
Extra virgin olive oil
Salt
Basil leaves
2 slices Cooked prosciutto
Preparation
Cut the zucchini into slices using a potato peeler to make them very thin. Then cook them in a pan with a drizzle of oil and salt for about 5 minutes. In the meantime, heat the whole meal piedine, or the ones you prefer, in a pan. At this point, fill the hot piadina with the zucchini, some pine nuts, 2-3 leaves of fresh basil and a couple of teaspoons of pesto for each piadina. Also add some roasted prosciutto in small pieces. The piadinas are ready! Serve hot.
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