The history of Piadina with Coppa, Rucola Pesto and stracciatella cheese is written by migrations and more traditions who concentrate in one tasty plate. From Piacenza to the cheese factories of Romagna, without forgetting the coasts of Liguria where the pesto has born. Its fresh and strong taste has conquered also the more skeptic people. Enjoy!
x4 Piadine Romagnole PGI | 200 gr Coppa Piacentina | 250 gr Fresh Stracciatella
For the pesto: 100 g Fresh Rucola | 60 g Parmesan Cheese | 1 clove of garlic
150 g Extra Virgin Olive Oil | Salt & Pepper | 50 g pine nut | 50 g Pecorino
The first passage will be preparing the pesto: clean under cold water the leaves of rucola, make them dry with a paper towel. Pay attention to not press too much avoiding the risk to lose their colour and taste. Put it inside a bowl together with pine nut, salt, pepper, grated Pecorino and Parmesan and a teaspoon of Extra Virgin Olive Oil. Start to crush those ingredients with a mortar, adding the oil when it becomes necessary until the pesto will be ready. Make it rest in the fridge with a plastic wrap, in order to thicken and gaining its fresh flavor. Meanwhile warm the Piadina in each part, filling it with Coppa, stracciatella and, at your leasure, the pesto you have took out the fridge few seconds before the service.