Piadina with Greens, Potatoes, and Colonnata Lard

The piadina with greens, potatoes, and Colonnata lard is a tasty variation of the classic dish from Romagna with a Tuscan touch provided by the lard. Here is the recipe:

Ingredients

• 4 Romagna-style piadinas
• 200 g of greens (chard or spinach)
• 200 g of potatoes
• 100 g of thinly sliced Colonnata lard
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Start by washing the greens, then cook them in a pan with a drizzle of oil and a pinch of salt until they have softened. Once cooked, squeeze them to remove the excess water.
2. Meanwhile, boil the potatoes in salted water until tender. Drain the potatoes and mash them with a fork or potato masher to obtain a soft puree.
3. Take a piadina and heat it in a non-stick pan until it begins to bubble and is slightly golden on the edges.
4. Spread a thin layer of potato puree on the piadina, then add some cooked greens, and finish with slices of Colonnata lard.
5. Fold the piadina in half or roll it up on itself, allowing the lard to melt with the heat of the piadina for a few minutes. Make sure the lard remains translucent and not crispy.
6. Serve your stuffed piadina immediately.

This dish combines the simplicity and tradition of the piadina with the intense and rich flavors of the Colonnata lard, a PGI (Protected Geographical Indication) product that is aged in marble basins, giving the lard a unique and unmistakable taste.