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    Piadina with Taleggio, Prosciutto and Rocket

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    Piadina with Taleggio, Prosciutto and Rocket

    I use Mexican flour tortillas as the base for my Italian piadinas (griddled breads); they seem to love the barbecue and being eaten in the hand, outdoors. Make up your own fillings, too: try grilled aubergine, courgettes, mortadella, jamon and any melting cheese.

    • Preparation time: 10 minutes
    • Cooking time: 8 minutes
    • Total time: 18 minutes 20 minutes

    Serves: 4


    • 4 flour tortillas
    • 200g taleggio, finely sliced
    • 8 slices prosciutto or serrano ham
    • 50g rocket leaves


    1. Heat the barbecue grill or cast-iron griddle pan to medium. Place 1 tortilla on the grill, and arrange half the sliced cheese and prosciutto on top as if it were a pizza. Scatter with a handful of rocket leaves and top with a second tortilla.
    2. Cook for 1–2 minutes until golden, then turn carefully and cook the other side until the cheese starts to melt and the tortilla is golden. Remove to a board and cut into four. Repeat with the remaining ingredients.

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