Piadina with Sun-Dried Tomatoes and Buffalo Mozzarella

Preparing a piadina with sun-dried tomatoes and buffalo mozzarella is a simple and tasty recipe. Here are the ingredients and the procedure for your piadina:

Ingredients

• 4 piadinas (you can use them ready-made or make them at home with flour, water, salt, and a pinch of baking soda)
• 250 grams of buffalo mozzarella, sliced or shredded
• 80 grams of sun-dried tomatoes in oil, drained and cut into strips
• Arugula or fresh basil leaves, to taste
• Extra virgin olive oil
• Salt and pepper, to taste

Preparation

1. If you decide to make the piadinas at home, knead the flour with water, salt, and baking soda until you get a homogeneous mixture. Let it rest for about 30 minutes, then divide the dough into balls and roll them out with a rolling pin to obtain thin disks.
2. Heat a pan or a piadina griddle over medium-high heat and cook the piadinas one at a time, for about 1-2 minutes per side, until they puff up and acquire dark spots.
3. Take a warm piadina and distribute on half of its surface the slices of buffalo mozzarella and sun-dried tomatoes.
4. Add a pinch of salt and pepper, a drizzle of oil, and, if you like, some arugula or basil leaves.
5. Fold the piadina in half covering the filling and press lightly.
6. Serve your piadina with sun-dried tomatoes and buffalo mozzarella immediately, or, if you prefer it crispy, you can put it back on the hot pan for a few minutes until the cheese starts to melt.

Curiosity

The piadina, a Romagna specialty, is traditionally stuffed with simple and fresh ingredients like squacquerone cheese, raw ham, and arugula. The variant I proposed to you with buffalo mozzarella and sun-dried tomatoes is an interpretation that combines intense and rich Mediterranean flavors, ideal for a quick but flavorful meal.