Piadina with Roast Beef, Grana Padano and Arugula
Piadina with Roast Beef, Grana Padano and Arugula - Roast beef, Grana Padano and arugula is a quick, uncooked dish, which is ideal in summer when it is particularly hot and you don't want to switch on the hob. It is perfect both as an appetiser and as a main course.
Roast beef is a classic recipe, starting with a prized cut of beef, which in traditional anglosaxon countries is served for the so-called 'Sunday Roast' and has now become a classic in modern "Piadinerie" as a filling for Piadina.
The Piadina, on the other hand, a simple bread with very few ingredients, owes its success to the fact that it was a bread that was stuffed long before street food became a fashion. Thanks to its innate ability to adapt to any time of day, the piadina has also become a protagonist outside the borders of Romagna and is for many the food of remembering.
And precisely because of its essence as 'bread that contains', it can incorporate entire dishes. And today we propose a 'Gourmet' Piadina stuffed with Roast Beef, arugula and Grana Padano flakes.
| Ingredients | Quantity |
| Fresco Piada Piadina | 4 |
| Roast Beef | 10 oz. |
| Grana Padano/ Parmigiano Reggiano flakes | 4.5 oz. |
| Arugula | 4,5 oz. |
| EVO Oil | q.s. |
STEP 1
Prepare the ingredients for the Piadina filling, in particular garnish the roast beef to your taste (if you like, you can also add a few drops of Balsamic Vinegar from Modena).
STEP 2
Take a frying pan and place it on the hob at a medium heat. Heat the Piadina for about one minute per side on the already hot pan. Once this is done, it is time to fill the Piadina with our ingredients: Roast Beef, arugula and Grana Padano flakes.
As a final touch, a nice drizzle of EVO oil over the previously arranged ingredients and finally, we seal our Piadina.
STEP 3
Now all that remains is to enjoy the Piadina with Roast Beef, arugula and Grana Padano flakes. Serve immediately so that the Piadina remains hot and crispy and the filling remains fresh.