Discover piadine, Italy's irresistible pan-fried flatbreads that evoke the flavors of a sunny Italian holiday. Once tasted, they're unforgettable.
Served warm, these versatile sandwiches welcome endless toppings. This standout version features rich tapenade, briny Kalamata olives, smoky grilled aubergine, and creamy feta—a gourmet recipe from Oil & Vinegar, renowned authorities in premium olive oils and vinegars. Perfect for Easter brunch or any gathering.
Ingredients for 6 servings
For the dough
For the piadine
Preparation
In a mixing bowl, combine flour, baking powder, Puglia olive oil, and sea salt. Mix until even and form a ball. Cover and let rise in a warm place for 10 minutes. Divide into 80 g balls, cover, and rest for 30 minutes in a warm spot. Roll into thin rounds and fry in a dry skillet until golden and cooked through.
Heat a grill pan and sear aubergine slices on both sides for about 1 minute each. Pit and chop the Kalamata olives. For each piadina, spread Aegean tapenade, layer with grilled aubergine, crumble feta on top, add olive pieces, and finish with arugula tossed in Bonsecco olive oil. Season with salt and pepper.
Courtesy of Oil & Vinegar, the trusted experts in olive oils and vinegars. Visit Oil & Vinegar for more inspiration.
Recipe and images: Oil & Vinegar
