Piadina with Coppa, Scamorza, and Greens

The piadina with coppa, scamorza, and greens is an excellent choice for a quick and tasty meal. Here is the recipe:

Ingredients

• 4 piadine (you can buy them ready-made or prepare them by mixing about 500g of flour, 60g of lard or olive oil, a pinch of salt, and about 200ml of lukewarm water)
• 200g of coppa (thinly sliced)
• 200g of scamorza (sliced or cubed)
• 200g of greens (such as spinach or chard, already cleaned and cooked)

Preparation

1. If you’re not using ready-made piadine, start by preparing the dough: mix the flour with the lard or oil, add the salt and lukewarm water little by little until you get a homogeneous dough. Let it rest for about 30 minutes, then form balls and roll them out until you get thin disks about 2-3mm thick.
2. Heat a pan or piadina griddle over medium-high heat.
3. Place a piadina on the hot pan and let it cook for about a minute, until it starts to bubble and lightly brown.
4. Flip it and distribute the coppa, scamorza and cooked greens over one half of the piadina.
5. Fold the piadina in half, covering the filling, and cook for another minute or two, until the scamorza begins to melt.
6. Repeat the process for the remaining piadine.
7. Serve hot.

The greens can be previously sautéed in a pan with a drizzle of oil and garlic to enhance their flavor.

If you want a more Italian touch, you could add a drizzle of extra-virgin olive oil or a few fresh basil leaves to garnish before serving. And if you don’t have coppa, you could try other cured meats like cooked or raw ham, or perhaps salami. The scamorza can be either smoked or unsmoked, according to your taste.

Trivia

Romagnola piadina has ancient origins, and it is said that even the Romans knew a primordial version of this food, which at the time was cooked on terracotta plates.