Piadina with taleggio and caramelized onions

The piadina with taleggio and caramelized onions is a delicious and flavorful variation of the classic Romagnola piadina. The sweetness of the onion and the strong, melting taste of taleggio create an exquisite contrast. Here’s how to prepare it:

Ingredients

• 4 Romagnola piadinas (you can buy them ready-made or prepare them with flour, water, lard or olive oil, salt, and baking soda)
• 200 g of taleggio cheese
• 2 medium onions
• 2 tablespoons of sugar
• 2 tablespoons of balsamic vinegar
• Extra virgin olive oil
• Salt
• Pepper

Preparation

1. Start by preparing the caramelized onions. Thinly slice the onions.
2. Heat a drizzle of olive oil in a pan over medium-low heat, add the sliced onions and a pinch of salt. Let them wilt slowly, stirring occasionally for about 10 minutes.
3. Once the onions are golden and soft, add the sugar and balsamic vinegar. Increase the heat and let the onions caramelize for another 5-10 minutes until they are well-browned and shiny. Be careful not to burn them.
4. Reduce the heat again and continue cooking for another 10 minutes until they have a soft and caramelized consistency. Season with salt and pepper.
5. Cut the taleggio into thin slices.
6. Heat up a large pan or griddle over the heat. When it is hot, cook the piadinas, one at a time, for about a minute on each side, until they are lightly browned and have air bubbles on the surface.
7. Arrange slices of taleggio on half of each piadina and add a generous amount of caramelized onions on top.
8. Fold each piadina in half, pressing lightly to make the taleggio start to melt with the heat.
9. Put the piadinas back in the pan for a moment on each side, just enough time to melt the cheese completely.
10. Serve them warm and stringy.

Curiosity

Taleggio is a PDO (Protected Designation of Origin) cheese mainly produced in Lombardy, Piedmont, and Veneto, and is known for its washed rind and full, aromatic flavor, which unfolds wonderfully when heated, pairing perfectly with the caramelized onions in this variant of the piadina. Enjoy your meal!