Gourmet Piadina with Fiocco Salami and Vegetables

Gourmet piadina with Fiocco Salami is an exquisite pairing of the traditional flatbread from the Romagna region with the unmistakable flavour of genuine Italian cured meats. This quick, easy recipe is perfect for cocktail buffets, informal dinners or snack lunches. The soft consistency and delicate taste of Fiocco Salami combine perfectly with smokey Provola Affumicata cheese and fresh vegetables

Piadinas

1. Place all ingredients in a large bowl or in a planetary mixer with dough hook. Combine into a compact, kneadable ball.
2. Transfer the dough to a worktop and knead for 10-15 minutes, until smooth.
3. Divide the dough into 4 balls of 120 g each, place on a baking tray and cover with cling film. Leave to stand for 45 minutes at room temperature.
4. After this time, roll out each ball with a rolling-pin to make rounds as near circular as possible, about 20-25 cm in diameter.
5. Heat a flat-bottomed non-stick frying-pan and cook the piadinas for 2 minutes per side over a low heat.
6. After cooking, stack on a plate, with a clean tea-towel to keep moist and prevent excessive drying.
7. Fill while still hot to prevent cracking.

Sweet and sour bell peppers

1. Wash and prepare the peppers. Cut into strips.
2. Bring the water, vinegar and sugar to the boil and pour over the pepper strips while still boiling hot. Leave to cool and drain.

Tapenade

1. Drain the olives
2. Blend all ingredients in a blender, stopping frequently to check the consistency. The olives must be finely chopped but not reduced to a cream. Dribble in oil to bind the mixture lightly.

Assembly

1. Spread the tapenade on the piadinas and fill them with thinly sliced Fiocco Salami, alternating it with the Provola cheese.
2. Dress the arugula and sweet and sour bell peppers with EVOO and salt and add to the flatbreads. Fold each piadina in half and prepare to enjoy!