Piadina with Bresaola

Name: Piadina with Bresaola
Total time: 15 min
Yield: 4
Cuisine: Europe, Italian
Ingredients: 4 piadina flatbreads (about 20 cm diameter); 1.5 bunch of arugula; 300 g bresaola (thinly sliced); 120 g parmesan (fresh grated); pepper (ground); basil (for garnish)

Prep: —

| Servings: 4 | Cook: —

A dough pocket filled with fresh ingredients from the herb category. Try this and other recipes from Spoonsparrow!

Ingredients

4 piadina flatbreads (about 20 cm diameter)
1.5 bunch of arugula
300 g bresaola (thinly sliced)
120 g parmesan (fresh grated)
pepper (ground)
basil (for garnish)

Instructions

1.
Wash and dry the arugula, removing any tough stems.
2.
Lay the piadina flatbread with slices of bresaola, distribute the arugula on top, sprinkle with 2/3 of the parmesan. Season with pepper, loosely roll up and cook in a hot grill pan with 2-3 tbsp oil for about 5 minutes per side until crisp brown and cheese melts.
3.
Cut each roll in half and serve sprinkled with remaining parmesan and basil.