Summary

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

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Instructions

1. Piadina is a thin Italian flatbread. Either buy this from an Italian dealer or do it yourself (recipes can be found in the database).
2. Prepare the roast beef (get used to the temperature). Clean the rocket salad and spin dry.
3. For the salad dressing, stir together the oil, balsamic vinegar, mustard, salt, sugar, pepper, Worcester sauce and garlic.
4. 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.
5. Now briefly heat the piadine in the oven and cover with the Gorgonzola (cubes).
6. 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.
7. To eat, you can divide the piece into quarters or simply fold it up and eat out of hand.