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Piadina with arugula & ham

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Ingredients for 16 servings:

  • 150 g crème fraîche
  • 50 g pesto (jar)
  • 3 m.-large tomato(s)
  • 100 g arugula (rocket)
  • 1 pack of tortilla(s) (wheat or wraps)
  • 16 slice(s) ham, cooked (thin)
  • 50 g Parmesan

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Mix the crème fraîche and pesto. Wash the tomatoes and slice thinly. Trim, wash, and shake dry the arugula. Place the tortillas side by side on the countertop. Spread with the pesto cream. Top each with 2 slices of ham, 3-4 slices of tomato, and some arugula, leaving a 2 cm border around the edges. Finely grate Parmesan cheese over the top using a vegetable peeler. Roll up the tortillas tightly. Grill in batches in a preheated contact grill (sandwich toaster) over medium heat for about 5 minutes each until golden brown. Cut the piadina crosswise. Serve and garnish with the remaining arugula. Serve with a light, fresh white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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