Piadina with greens, potatoes, and Colonnata lard
- Lactose Free
- Energy Kcal 988
- Carbohydrates g 62.3
- of which sugars g 3.4
- Protein g 11.8
- Fats g 76.9
- of which saturated fat g 23.31
- Fiber g 4.7
- Cholesterol mg 86
- Sodium mg 800
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 45 min
- Serving: 4
PRESENTATION
Piadina with greens, potatoes, and Colonnata lard—you gotta try it—is like a little taste of Emilia-Romagna and Tuscany together. Seriously good. This piadina recipe kicks off with a thin, soft Italian flatbread. It's a must-have in Romagna, perfect for stuffing with all kinds of goodies. So here's the thing, the filling here takes inspiration from "crescione romagnolo," a classic Romagna dish usually packed with tender greens and mashed potatoes. But the twist? Colonnata lard. I mean, for real, this stuff is known for its rich, aromatic flair. When it melts on something warm, it turns silky, transforming everything into a moist and flavorful treat. Can't go wrong.
Locals say there's nothing like a hot piadina crammed with greens and potatoes. And look, the Colonnata lard just elevates the whole thing, making it a standout snack yet still super chill. In Romagna, street food stands often serve piadina with greens or potatoes. But adding lardo? That brings a touch of Tuscan magic. It's a crispy, rich combo of Romagna’s cuisine with Tuscan twists. Pretty much perfect for when you crave something golden and comforting.
And you know what? As you bite into it, you’ll taste soft potatoes, slightly bitter greens, and salty lard—all wrapped in that classic bread. The traditional Italian recipes from both regions each have their charm, but this mix? It's really, really something. It's all about those easy joys, sharing with friends, and enjoying good flavors without the fuss. Whether you are after a casual bite or something a little more special, this piadina with its mix of warm and spicy notes will definitely hit the spot. So why not give it a go? Bring a taste of Italy to your table—really.
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- INGREDIENTS
- Flatbread 4 - classic puff pastries
- Swiss chard 1.3 lbs (600 g) - to clean
- Potatoes 4 - medium
- Colonnata lard 16 slices
- Pecorino cheese to taste - for grating
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Piadina with greens, potatoes, and Colonnata lard
To prepare the piadina with greens, potatoes, and Colonnata lard, first wash the potatoes and boil them in a pot for about 30 minutes 1 until they are cooked but still firm and compact. Boil another pot of unsalted water for the greens. In the meantime, clean them by removing the ends of the stems 2 and washing them under running water: you will need about 1.1 lbs of cleaned greens in total. Blanch the greens in the boiling water for about 3 minutes 3.
Drain the greens with a slotted spoon and transfer them to a bowl filled with ice and cold water 4: this way they will retain a vibrant color. In a pan, heat a drizzle of oil with a clove of garlic, add the drained greens 5, salt, pepper, and cook for about 10 minutes until the leaves are cooked but still clearly visible 6.
When the potatoes are also cooked, drain them and cut them into slices about 0.2 inches thick, without peeling them 7. Heat a non-stick pan and grill the potato slices on both sides for a total of about 10 minutes 8. Once all the ingredients are ready, heat the piadina for about 2 minutes in a pan, turning it on both sides 9.
Turn off the heat and cover half of the piadina's surface with the greens 10, add the potatoes while they are still hot 11, and place 4 slices of lard on top 12.
Transfer the piadina to a cutting board and add the grated Pecorino cheese 13, then fold it in half 14 and divide it into 2 equal parts: your piadina with greens, potatoes, and Colonnata lard is ready to be served 15!