Piadina with sun-dried tomatoes and buffalo mozzarella

Ingredients

• 2piadine Hojaldres con Aceite de Oliva Virgen Extra
• 400 gmozzarella di bufala
• 200 gsun-dried tomatoes
• to tasteoregano
• to tasteextra-virgin olive oil
• to tasteblack pepper

Instructions

1. 1

   Slice and drain

   Slice the mozzarella and leave it to drain in a colander for at least 30 minutes. Heat a frying pan, then warm one piadina on one side for 30 seconds.

2. 2

   Melt the cheese

   Warm the other side for 30 seconds, placing half of the mozzarella slices on one half of the piadina. Cover the pan and wait for the cheese to melt.

3. 3

   Add tomatoes

   Transfer the piadina to a chopping board. Season with olive oil and black pepper, then add half of the sun-dried tomatoes.

4. 4

   Fold and serve

   Sprinkle with a pinch of oregano and fold the piadina in half. Repeat the same steps with the second piadina and serve.

What is a piadina?

A piadina is a soft, thin Italian flatbread associated with Romagna, traditionally warmed on a hot surface and folded around a filling. This version pairs creamy buffalo mozzarella with the concentrated sweetness of sun-dried tomatoes.

Warming the bread in a pan keeps the method quick, while covering it helps the cheese soften before the tomatoes go in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1059 calories, 0g protein, 71g carbs, 64g fat.

The piadina supplies most of the carbohydrates, while the mozzarella contributes much of the fat and some protein; the sun-dried tomatoes add flavour and further energy. The supplied nutrition lists 0 g protein per serving, which may not reflect the mozzarella. Pair a portion with salad or raw vegetables for a more balanced plate.

Drain the mozzarella well

Moisture: buffalo mozzarella holds a lot of liquid, so draining it helps keep the piadina from becoming soggy. Slice it first, as directed, and let it sit in a colander for at least 30 minutes.

Warm the bread gently

Heat: use a moderately hot pan so the piadina warms without scorching during its short cooking time. The recipe gives 30 seconds per side for each one.

Cover: once the mozzarella is on the bread, a lid traps heat and helps it melt. Keep an eye on the underside while you wait.

Balance the filling

Mozzarella: use half of the slices on one side of each piadina, so the bread can fold over the filling. Allowing it to soften before adding the tomatoes gives the centre a creamy texture.

Tomatoes: add them after transferring the warmed piadina to a chopping board. Their chewy texture and concentrated flavour contrast with the mild cheese.

Season before folding

Olive oil and pepper: season the warmed bread before adding the tomatoes, using each to taste. The sun-dried tomatoes and cheese already bring plenty of savoury flavour, so start lightly.

Oregano: finish with a pinch, then fold the piadina in half. Serve while the bread is warm and the mozzarella is soft.

Serve it as a quick lunch

The piadina is substantial on its own; a crisp green salad or sliced raw vegetables make a fresh side. Prepare the second one in the same way just before serving so both reach the table warm.

Recipe notes & tips

• Drain the sliced mozzarella for at least 30 minutes as directed.
• Use a pan large enough for the piadina to lie flat.
• Keep the heat moderate so the bread warms without browning too quickly.
• Cover the pan briefly to help the mozzarella melt.
• Season with olive oil and pepper before adding the sun-dried tomatoes.
• Prepare the second piadina just before serving so it is warm too.

Variations

• Add fresh basil: tuck a few leaves in with the tomatoes for a fragrant finish.
• Add rocket: layer a handful into the folded piadina just before serving.
• Use chilli flakes: add a small pinch with the black pepper for gentle heat.
• Add grilled courgette: include thin slices for a softer vegetable filling.
• Try a different cheese: use another good-melting mozzarella if buffalo mozzarella is unavailable.

Common mistakes to avoid

• Skipping the draining: excess liquid can make the bread soggy; drain the sliced mozzarella for at least 30 minutes.
• Overheating the pan: the piadina can scorch before the cheese melts; use moderate heat.
• Adding all the cheese at once: the filling may be difficult to fold; use half the mozzarella for each piadina.
• Leaving the pan uncovered: the cheese may take longer to soften; cover it while it melts.
• Filling before warming: the bread may heat unevenly; follow the method and warm it in the pan first.

How to store

These piadine are best eaten freshly made. If necessary, refrigerate leftovers in a sealed container for up to 1 day and reheat briefly in a covered frying pan; the bread may soften as it stands.

Frequently asked questions