Piadina with Greens, Potatoes, and Lardo di Colonnata

The piadina with greens, potatoes, and Lardo di Colonnata is a tasty variation of the classic Romagnolo dish with a Tuscan touch given by the lardo. Here’s the recipe:

Ingredients

• 4 Romagnola piadinas
• 200 g of greens (Swiss chard or spinach)
• 200 g of potatoes
• 100 g of Lardo di Colonnata, thinly sliced
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Start by washing the greens, then cook them in a pan with a drizzle of oil and a pinch of salt until they have softened. Once cooked, squeeze them to remove excess water.
2. Meanwhile, boil the potatoes in salted water until tender. Drain the potatoes and mash them with a fork or potato masher to obtain a soft puree.
3. Take a piadina and heat it in a non-stick pan until it starts to bubble and lightly brown on the sides.
4. Spread a light layer of potato puree on the piadina, then add some cooked greens and finish with slices of Lardo di Colonnata.
5. Fold the piadina in half or roll it up, allowing the lardo to melt with the heat of the piadina for a few minutes. Make sure the lardo remains translucent and not crispy.
6. Serve your stuffed piadina immediately.

This dish combines the simplicity and tradition of the piadina with the intense and rich flavors of Lardo di Colonnata, an IGP (Protected Geographical Indication) product that is aged in marble tubs, giving the lardo a unique and unmistakable taste.