Lazy Lunch: Makeshift Piadina

Piadina is a crispy, crunchy terracotta-cooked flatbread native to Italy's Romagna region. Today, the bread is a street cart favorite often griddled and filled with all sorts of marketplace fixings (think: prosciutto, buffalo mozzarella, roasted peppers, and salty-tangy tapenades.)

If you're feeling ambitious, you can make the real thing in 40 minutes or less.
As for me, I'm taking the day off.

This quick-fix tortilla version will give you that healthy, wholesome crunch in ten minutes or less and keep your piadina cravings at bay. Who knows, it might even inspire you to knead some authentic piadine from scratch.

image: romagna.net/blog/wp-content/uploads/piadina-days2.jpg

Makeshift Piadina Supplies
(serves one)


Three's company: Oozing egg yolk, creamy ricotta and crisp veggies collaborate inside a crunchy hull. Wrap in tin foil for a street food feel.


1 whole wheat tortilla
A few leaves each fresh arugula and basil
1 plum tomato, sliced medium thickness
1 tbsp fresh ricotta
1 medium brown egg

Olive oil / EVOO
Coarse salt

- Heat a skillet on med-low until piping hot. Flick in a water droplet and listen for the sizzle to check if it's ready.

- Drizzle pan with some olive oil, about 1 tsp.

- Turn heat to medium-high and add the tortilla, briefly swirling it around the pan to distribute the olive oil.

- Cook tortilla for one minute on each side, checking for char marks. Remove from heat and set aside.

- Add a spritz of pan spray and cook the egg over-easy.

To assemble:

- Spread ricotta on one side of tortilla followed by basil and arugula, one drizzle of EVOO, tomato slices and egg. Top with a sprinkle of coarse salt and carefully fold "piadina" in half. Enjoy!