Tricolor Piadina with Broccoli, Robiola and Pancetta
Are you looking for a tasty idea for a quick lunch? Our **Tricolor Piadina** is the answer! With broccoli, robiola cheese, and pancetta, this **Piadina recipe** is an explosion of flavors, perfect as a **Winter recipe**. Prepare it in just 35 minutes and enjoy a rich and satisfying **Piadina with broccoli and robiola**, ideal for a delicious and carefree break!
Dietary Information
Servings:
- 1
To prepare the tricolor piadina with broccoli, robiola and pancetta, first separate the broccoli florets from the stem 1. Then peel the stem, remove the toughest parts 2 and cut it into cubes 3.
- 2
Pour a drizzle of oil and a crushed clove of garlic into a pan 4. Let it flavor, then add the broccoli 5 and sauté for 5 minutes. Season with salt 6.
- 3
At this point, add a couple of tablespoons of water 7, cover with a lid 8 and cook for another 10 minutes or until cooked, then remove the garlic 9.
- 4
Now, place the sliced pancetta in a pan 10 and turn on the medium heat. Brown well, turning the pancetta a couple of times for about 5 minutes until it is golden brown 11. Transfer to a rack to drain 12.
- 5
Pour the robiola into a small bowl, add pepper, salt, oil 13 and lemon zest 14. Mix well with a spoon 15.
- 6
Heat the Tasty Piadinas one at a time in a pan for 90 seconds 16, then turn them over 17 and wait another 90 seconds. Transfer the first Piadina to a plate, spread half of it with the robiola and add the pancetta 18.
- 7
Place the broccoli on top 19, fold in half 20 and serve your piadina with broccoli, robiola and pancetta 21!
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