skish
IT

Half piadina with turkey, grilled zucchini and stracchino

A light portion of Romagna flatbread filled with griddled vegetables.

  • 12 min
  • 1 serving
  • Italian cuisine
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Half piadina with turkey, grilled zucchini and stracchino

Per serving

Calories
309 kcal
Protein
16.8 g
Carbohydrates
30.5 g
Fat
13.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Piadina0.5
  • Sliced turkey breast40 g
  • Zucchini80 g
  • Stracchino30 g
  • Saltto taste

Contains: gluten, lactose,

In season: May – September

Method

  1. Heat a griddle or non-stick pan over high heat. Meanwhile, wash and trim the courgette and slice it lengthways about 3 mm thick.
  2. Grill the slices for 2 minutes per side, until soft and well marked; salt them as soon as they come off the heat.
  3. Lower to medium heat and warm the half piadina in the same pan for 30 seconds per side, until soft and hot.
  4. Spread the stracchino over half the piadina, add the courgettes and turkey breast and fold it over; press it briefly in the pan so the stracchino melts a little.

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