Piadina party

Piadina party

35 Min. Active
35 Min. Total
759 kcal per person
Nutritional value / person: Fat: 41 g, Carbohydrate: 62 g, Protein: 36 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Frying pan
  • Knife
  • Peeler
  • Tablespoon
  • Timer
  • small bowl
  • Cutting board

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spinach and parmesan

150 g baby spinach
½ tbsp olive oil
2 pinches salt
80 g Parmesan

Piadina with cured ham

75 g mozzarella
1 piadina flatbread (each approx. 120 g)
100 g cured ham in slices

Piadina with salami

75 g mozzarella
50 g roasted peppers in oil
1 piadina flatbread (approx. 120 g)
50 g salami in slices

Veggie piadina

2 tomatoes
2 piadina flatbreads (each approx. 120 g)
125 g cream cheese, plain
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How it's done

The kids can help at the marked areas .

Spinach and parmesan

150 g baby spinach
½ tbsp olive oil
2 pinches salt
80 g Parmesan

Mix the spinach, oil and salt. Shave the parmesan into thin strips using a peeler, set aside.

Piadina with cured ham

75 g mozzarella
1 piadina flatbread (each approx. 120 g)
100 g cured ham in slices

Tear the mozzarella, top half of the piadina with mozzarella, cured ham, ⅓ of the spinach and parmesan. Fold up the piadina.

Piadina with salami

75 g mozzarella
50 g roasted peppers in oil
1 piadina flatbread (approx. 120 g)
50 g salami in slices

Tear the mozzarella, drain the peppers. Top half of the piadina with mozzarella, pepper, salami, ⅓ of the spinach and ⅓ of the parmesan. Fold up the piadina.

Veggie piadina

2 tomatoes
2 piadina flatbreads (each approx. 120 g)
125 g cream cheese, plain

Slice the tomatoes. Spread cream cheese over the piadina, top half of the piadina with the tomatoes, add the remainder of the spinach and parmesan, fold up.

Piadine

Cover and cook the piadine in a non-stick frying pan over a medium heat for approx. 3 mins. each. Turn and cook for a further 2 mins., remove. Cut into triangles.

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