Piadina with Curry Chicken and Zucchini Pesto

The piadina with curry chicken and zucchini pesto is a dish that blends the tradition of Italian cuisine with exotic flavors.

Ingredients

• 4 piadinas (you can use ready-made piadinas or prepare them from scratch if you prefer)
• 2 chicken breasts
• 2 teaspoons of curry powder
• Salt and pepper to taste
• Extra virgin olive oil
• 2 medium zucchinis
• 1 clove of garlic
• A bunch of fresh basil
• 30 g of pine nuts (or almonds if you prefer)
• 30 g of grated Parmesan cheese
• Balsamic vinegar (optional)

Preparation

1. Start by preparing the zucchini pesto. Wash the zucchinis, slice them into rounds, and cook them in a pan with a drizzle of oil and the garlic for about 10-15 minutes, until they are tender. Remove the garlic and let the zucchinis cool.
2. Transfer the zucchinis to a blender, add the basil, pine nuts, Parmesan, salt and pepper to taste. Blend until you achieve a smooth cream. If necessary, add a little bit of the zucchini cooking water or extra virgin olive oil to reach the desired consistency.
3. Cut the chicken breasts into strips and marinate them with curry, salt, pepper, and a drizzle of extra virgin olive oil for about 15 minutes.
4. Cook the chicken in a non-stick pan until it is golden brown and cooked properly.
5. Heat the piadinas in a pan or on a special piadina grill until they are slightly crispy.
6. Spread a generous tablespoon of zucchini pesto on each piadina, add the cooked chicken strips and, if you want, a few drops of balsamic vinegar for a sweet and sour touch.
7. Roll up the piadinas and serve them hot.

Curiosity

The piadina is a type of flatbread originating from the Romagna and Marche regions in Italy. It is traditionally cooked on a terracotta slab called “testo”. The fusion with curry and zucchini pesto is an example of how modern Italian cuisine can embrace and reinterpret international influences while maintaining its distinctive flavor.