Piadina with diced vegetables
Diced vegetable piadina
Ingredients · Servings 4
- 4 Piadinas
- 1 eggplant
- 1 coppery tomatoes
- 1 ⁄ 2 Celery
- 1 ⁄ 2 White onion
- 30 g Olives
- 1 teaspoon Capers
- 2 tablespoons extra virgin olive oil
- q.b. Sale
Method · 50 min
- Clean, wash, and dry the eggplant, tomato, and celery, then dice all the vegetables. Peel and coarsely chop the onion. Heat the oil in a pan, preferably nonstick, and quickly sauté the vegetables with the onion.
- Remove the pan from the heat, then add the black olives, whole or chopped, and the capers, well drained from their preserving liquid. Season with salt, return the pan to the heat, and continue cooking for a few minutes, stirring frequently.
- Heat the piadinas on a hot "testo" (see tips) or in a nonstick pan. Spread the previously prepared vegetable filling on each piadina, arrange them on a serving platter, and serve immediately, piping hot.
To make the piadinas with diced vegetables, sauté all the roughly chopped vegetables in a pan. Add the capers and olives and continue cooking. Fill the piadinas with the mixture and serve immediately. Here are the steps for making the piadinas with diced vegetables.
The testo: a tool originally used to cook piadina and testardi (flatbreads made with flour, water, and salt, typical of the Lunigiana region). The testo is composed of a cast iron (or terracotta or stoneware) disk with a diameter between 10 and 60 cm, made incandescent by the flame or embers, and a slightly conical lid.
