ItalianEmilian
Piadina Romagnola with Salami, Cheese, Eggs and Spinach
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and tasty snack: Piadina Romagnola filled with salami, cheese, scrambled eggs and spinach.
- Difficulty
- easy
Ingredients
8 items- 1 pcsPiadina RomagnolaLarge round piadina, cut in half
- ButterDivided: for sautéing spinach and for toasting piadina
- SpinachFresh, ready-to-use
- 2 pcsEggsFor scrambling
- Milk(optional) — A splash, to soften the eggs
- Formaggio Caciotta SemistagionatoSemi-aged cow's milk cheese, sliced
- SalamiSliced, preferably fresh soft salami
- Salt(optional) — To taste
Method
- Heat a pan over medium heat with a little butter.
- Add the spinach and sauté quickly, season with salt. Remove from the pan.
- In the same pan, add another small piece of butter and warm the two halves of the piadina.
- Place slices of cheese (semi-aged caciotta) on the piadina halves and cover with a lid to melt.
- In a bowl, beat the eggs with a splash of milk and a pinch of salt.
- Remove the piadina halves from the pan. In the same pan, cook the scrambled eggs, stirring, until soft and creamy.
- Assemble the piadina: on one half, distribute the scrambled eggs, then the spinach, then the salami slices. Cover with the other half (the one with melted cheese). Serve.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
