T.preparation time: 15 minutes
Calories: 632 Kcal for piadina
INGREDIENTS (for 1 piadina):
1 wholemeal flatbread
50 g of Piacenza coppa
150 g of eggplant
10 g of wild fennel
15 g of basil
10 g of pine nuts
1 tablespoon of extra virgin olive oil
a quarter of a clove of garlic
salt
black pepper
Wholemeal piadina with Piacenza coppa, aubergines and fennel pesto
Method
Wash and dry the aromatic herbs. Put them in the glass of an immersion blender together with the pine nuts, garlic, oil and blend at very short intervals until you get a full-bodied pesto. Season with salt and pepper to taste.
Slice the eggplant in slices of about half a centimeter thick and cook them on a very hot plate for 2-3 minutes per side.
Heat the piadina on both sides for a couple of minutes then put it on a plate and stuff it with the cup, the aubergines and the fennel pesto.
Secret / Council
There considerable amount of fiber that aubergines possess allows you to place them in the first places
among the vegetables. This property, combined withhigh amount of water (93%), represents an important food solution for constipation sufferers.
Coppa Piacentina brings noble proteins with a high biological value and B vitamins. In recent years, pork has acquired different and much healthier nutritional characteristics in terms of reducing the amount of total fat and saturated fat.
To preserve the Coppa Piacentina dop, remove the outer casing, wrap it in a cloth and keep it in the refrigerator. It is a good idea to cut it when it is still cold, to obtain a compact slice, but it is preferable to consume it at a temperature of at least 10 °, in order to appreciate its aromas.
Curiosity
The production of the Piacenza cup dates back to Roman times and has been handed down over time, concentrating in the province of Piacenza.
Depictions of the pig are present inside the Abbey of San Colombano in Bobbio, in Val Trebbia, where you can admire a 12th century mosaic representing the “sacred” rite of pig slaughter.
At the beginning of the 15th century, the shopkeepers of Milan and Lombardy already distinguished Piacenza cured meats from those coming from other places in the Po Valley qualifying them as “roba de Piaseinsa”.
Subsequently, in the first decades of the eighteenth century, Piacenza cured meats managed to be appreciated even in the elite circles of France and Spain.
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