Piadine in rose cake recipe

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  • 6 wraps of 100 g each
  • 400 g 1 eggplant
  • 250 g stracciatella or buffalo stracciata
  • 250 g soft cheese
  • 200 g raw ham
  • 200 g 1 courgette
  • 1 large coppery tomato
  • olive cream
  • dried oregano
  • extra virgin olive oil
  • salt

For the recipe some wraps in rose cake, pass the wraps briefly over a gentle flame to make them flexible and malleable: heat them one by one, as you prepare them.
Distribute the burrata stracciatella on two wraps, cover the entire surface with thin slices of tomato, season with salt and dried oregano and roll up compacting the roll as you proceed; let it rest as you go along with the others.
Spread stracchino on two other wraps; lay the slices of ham on top and roll them up. Let it sit.
Peeled the aubergine into strips, cut into 3 mm thick slices and roast them in a fat-free pan for about 3 minutes on each side. Cut the courgette into strips of the same thickness, season with salt and oil and roast them for 2-3 minutes per side. Spread 130 g of olive cream on the last two wraps, cover with slices of aubergine and courgette, roll up and let the roll rest for 5 minutes.
Trimmed the ends of the piadina rolls and divide each into 5-6 rolls.
Arrange them tightly tightened together in a tray (ΓΈ 30 cm approximately) or in a pan.
Season the rose cake with a drizzle of oil and complete to taste with rocket and fresh herbs.

Recipe: Alessandro Procopio, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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