Piadina with Rocket Pesto, Artichokes, Stracchino and Ricotta

Is a gourmet proposal that combines goodness and lightness. The delicious homemade rocket pesto, the artichokes quickly blanched in acidulous lemon water and seasoned with a drizzle of extra virgin olive oil and salt, remain firm and fragrant while maintaining their nutritional virtues. Everything is enriched with stracchino and ricotta. Although they may seem like many ingredients, they blend perfectly in a harmony of flavors, while still remaining distinguishable. A simple dish to prepare, enjoyed by the whole family. It is a fresh and tasty alternative for hot summer days, ideal for a quick lunch or dinner to enjoy in the company of friends after a day at the beach. Also perfect for watching a football match cheering on your favorite team, to be enjoyed both hot and cold, and to take with you for a packed lunch. It is the queen of Made in Italy street food, a very simple preparation that, thanks to its goodness, has crossed the borders of our country and is loved all over the world. This thin bread has gone through the centuries. From a symbol of the "bread of the poor", so called because it is made with humble ingredients and within everyone's reach, it has now become a widely consumed product. Only wheat flour, lard, natural sourdough, baking soda, salt and water. The piadina is spread thick in the north, thinner in Rimini and Riccione, with many ideas for filling it: from the traditional classic, with raw ham, squacquerone and rocket, to the vegetarian version, another classic with cheese and vegetables. Now let's see what we need to make our Classic Piadina E.V.O. with Rocket Pesto, Artichokes, Stracchino and Ricotta. Ingredients 4 Piadina 150 grams of Rocket Pesto 200 grams of fresh artichokes 1/2 lemon juice 100 grams of fresh ricotta 100 grams of stracchino cheese rocket to taste salt extra virgin olive oil Ingredients for the rocket pesto 100 grams of rocket leaves 10 basil leaves 5 mint leaves 1 clove of garlic 50 grams of pine nuts 50 grams of hazelnuts 50 grams of almonds 4 tablespoons of grated pecorino cheese 4 tablespoons of grated parmesan cheese 4 tablespoons of extra virgin olive oil salt Procedure Let's proceed with the preparation of the pesto. Carefully clean the arugula, basil and mint leaves with a gentle cloth. Peel the garlic and put it in the mortar with a pinch of salt, starting to pound. Add the leaves and continue to pound until you get an intense green mixture. Add the pine nuts, almonds, hazelnuts and grated Pecorino cheese, alternating them with extra virgin olive oil. Continue pounding until you get a creamy sauce. Let's prepare the artichokes. Cut the cleaned artichokes in half, remove the "beard" and cut them into thin wedges. Put them in a bowl and season them with the juice of half a lemon, salt, extra virgin olive oil and parsley. To enjoy the Piadina to the fullest, do not use the microwave, but heat it 1 minute on each side and then fill it with a generous layer of rocket pesto. Distribute the seasoned artichokes, stracchino cheese, ricotta and a few rocket leaves. Our Piadina with Rocket Pesto, Artichokes, Stracchino and Ricotta is ready to be served.