A quick go-to for lunch, dinner or whenever you don’t feel like cooking, this wrap is also great to pack for lunch at work, or for a spring picnic.
A great tasting piadina (Italian flatbread), with a light, flavourful filling.
- 1 piadina flatbread, store bought or home-made*(our piadina recipe follows)
- 50 g smoked salmon
- 2 tablespoons Limmi lemon juice 2 thin slices of avocado
- A few Tropea red onion rings (or other variety, to taste)
- 25 g lamb’s lettuce
- Salt and pepper to taste
- 1 vat plain Greek yogurt
- 3 tablespoons Limmi lemon juice
- 1 tablespoon olive oil
- minced chives, to taste
- Salt and pepper, to taste
Now, in three steps, stuff your piadina:
- Warm up the flatbread in a very hot non-stick pan.
- When it’s warm, transfer it to a plate and spread a generous amount of yogurt sauce on it, followed by the salmon – previously marinated in 2 tablespoons of olive oil – well-rinsed lamb’s lettuce, thinly sliced avocado to taste (drizzled with lemon to keep it from browning), and a few rings of Tropea red onion, if you like it.
- Fold the piadina in half over the filling, or roll it as you would a wrap.
Any left-over yogurt sauce makes a great dip for raw veggies.Enjoy your meal!
*Home-made Piadina flatbreadHere’s a light, lard-free piadina recipe for those who have time or need to make theirs at the last minute: Ingredients for 1 piadina
- 100 gr flour type 0 (plain flour)
- 45 ml water (approximately)
- 20 gr olive oil
- 5 gr baking soda
- Salt to taste
In a large bowl, thoroughly mix the water with the oil, baking soda and a pinch of salt. Once combined, stir in the flour, a little at a time. Start mixing the dough in the bowl with your hands, and then transfer it to a pastry board and knead it till smooth and elastic.
Shape the dough into a ball, cover it, and let it rest for about 20 minutes. Roll the dough to a thickness of approximately 2 millimetres using a rolling pin.
Your piadina is ready to cook in a hot pan and be stuffed.