Giusi wrote:

> Piadina is really like flour tortillas, and my favorite filling is
> Greek salad ingredients. Tomato, cucumber, onion and kalamata olives
> with crumbled feta, olive oil and optional Greek yogurt. I grill the
> piadina before filling and rolling like a wrap.

I never made them since I live in the area of "gnocco fritto", but when I
buy them I use to heat them on a non stich pan. First I ready my
ingredients, then heat one side, turn the piadina and start putting on my
topping / filling while the down side heats. Reached the right heat I ply
the piadina in two and it's ready to serve.
My fav filling: gorgonzola and ham, or spek, or salami, or baloney... But
when I have no zola at home, I just use sottilette (you know, those
individually packed thin slices of mistery cheese
http://www.spesaonline.com/SOL/image...1590927335.jpg) with
some cold cuts.
--
Vilco
Think pink, drink rose'

Vilco wrote:
> Giusi wrote:
>
>> Piadina is really like flour tortillas, and my favorite filling is
>> Greek salad ingredients. Tomato, cucumber, onion and kalamata olives
>> with crumbled feta, olive oil and optional Greek yogurt. I grill the
>> piadina before filling and rolling like a wrap.
>
> I never made them since I live in the area of "gnocco fritto", but when I
> buy them I use to heat them on a non stich pan. First I ready my
> ingredients, then heat one side, turn the piadina and start putting on my
> topping / filling while the down side heats. Reached the right heat I ply
> the piadina in two and it's ready to serve.
> My fav filling: gorgonzola and ham, or spek, or salami, or baloney... But
> when I have no zola at home, I just use sottilette (you know, those
> individually packed thin slices of mistery cheese
> http://www.spesaonline.com/SOL/image...1590927335.jpg) with
> some cold cuts.

Ahhh, no calorie problems up there, I see. I don't use a non-stick, but
a large SS pan and they don't stick! If I am making something melty,
agreed, build it in the pan. But the Greek salad one is better not melted.

One nice ingredient here is the piccante olive paste by Madama Oliva. I
think that would sell well in the USA.

I almost never wrap meats in any of these because I don't need the extra
calories, and never Sottiletti! My Italian cooking friend says I am a
food snob when it comes to the generic melty slices.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi wrote:

> I almost never wrap meats in any of these because I don't need the
> extra calories, and never Sottiletti! My Italian cooking friend says
> I am a food snob when it comes to the generic melty slices.

Me too, but someone continues buying them, so when I'm for a piada and
there's no zola... ouch
--
Vilco
Think pink, drink rose'