Piadina with Roast Beef, Rocket and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large flatbread (s), thin (Italian piadins)
- 200 g roast beef
- 250 g Goronzola
- 100 g rocket
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar, darker
- 1 teaspoon mustard, hotter
- 1 teaspoon salt
- 1 pinch (s) sugar
- 1 pinch (s) pepper
- 1 bulb garlic, pressed
- 1 dash Worcester sauce
Print Recipe
Pin Recipe Instructions
- Piadina is a thin Italian flatbread. Either buy this from an Italian dealer or do it yourself (recipes can be found in the database).
- Prepare the roast beef (get used to the temperature). Clean the rocket salad and spin dry.
- For the salad dressing, stir together the oil, balsamic vinegar, mustard, salt, sugar, pepper, Worcester sauce and garlic.
- Brush the roast beef with a little olive oil and season with salt and pepper. Then sauté on both sides (preferably medium). For this I like to use a meat thermo (target temperature just below 70 ° C). Then remove from the pan (or from the grill), wrap in aluminum foil and set aside.
- Now briefly heat the piadine in the oven and cover with the Gorgonzola (cubes).
- Add the dressing to the rocket salad, stir briefly and also distribute it on each piadina. Finally, cut the roast beef into strips and distribute equally evenly on each piadiana.
- To eat, you can divide the piece into quarters or simply fold it up and eat out of hand.
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