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Piadina with Taleggio, Prosciutto and Rocket
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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.
Typical values per serving:
This recipe was first published in August 2008.