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PIADINA WITH DRIED TOMATOES, MOZZARELLA AND AURUGULA

Piadina
So it’s back to school, back to the office, back to routines, and back to having less free time! That’s why one product that I found to be absolutely indispensable in my kitchen is Biocop’s piadina bases. They are ecological and very versatile. You can fill them with basically any ingredients you like and they are ready in no time. 
 
There’s another piadina recipe on this blog with grilled vegetables, but for this recipe today I chose piadinas made from Kamut flour, which has many health benefits and is a great source of protein and fiber. I filled them with dried tomatoes in olive oil, mozzarella and arugula.
 
Italian piadina

INGREDIENTS for one piadina

Biocop’s Kamut piadina
A small mozzarella
5 or 6 sun-dried tomatoes in extra virgin olive oil
Arugula
 
Delicious piadina

METHOD

Start by draining the mozzarella completely, then cut it into thin slices and now drain a little bit the sun-dried tomatoes. I do this because I don’t want the piadina to lose any liquid. 
 
Take the piadina and heat for two minutes on each side on a skillet. Place the mozzarella, tomatoes, and arugula on top. Then fold and enjoy! 
Buon appetito!!
 
 
 
*Post in collaboration with Biocop
 
 
 

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