Romagna cassone with chard and potatoes

Ingredients

For 1 serving

• Piadina1
• Swiss chard200 g
• Potatoes100 g
• Garlic1 clove
• Parmigiano Reggiano15 g
• Extra virgin olive oil1 teaspoon
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: March – June, September – October

Method

1. Bring a pot of water to the boil. Meanwhile peel the potatoes and cut them into roughly 1 cm cubes; wash the chard, remove the tough parts of the stalks and cut it into pieces.
2. Salt the water when it boils, add the potatoes and after 2 minutes the chard; cook them together for 8 minutes, until the potatoes are fork-tender. Drain everything and squeeze the chard well.
3. Heat the oil in a frying pan over medium heat with the crushed garlic and the chilli for a minute, then add the potatoes, chard and a pinch of salt; sauté for 4–5 minutes, lightly mashing the potatoes, until the filling is dry and compact. Remove the garlic.
4. Spread the filling over one half of the piadina, leaving a 1 cm border, sprinkle with the grated Parmigiano Reggiano and fold into a half-moon, pressing the edges firmly with a fork to seal.
5. Cook the cassone in a clean pan over medium-low heat for 3 minutes per side, until golden and crisp; cut it in half and serve hot.