Radicchio, Burrata and Pesto Wholeblend Piadina
Supermarket meal deal be gone, this Piadina is ready in 15 minutes and perfect for lunch. Filled with delicious Italian ingredients, and folded in an organic Wholeblend Piadina, it is a nod to the traditional Piadina recipes from the Northern Emilia-Romagna region of Italy.
- Cook time:
- 10 mins
- Prep time:
- 5 mins
Lightly grilling or charring strikingly purple radicchio is a delicious way to enjoy this member of the chicory family. The slight bitterness of the leaves is tempered by the creamy burrata, that is generously spread over the Wholeblend Piadina while a final drizzle of freshly made basil pesto adds a salty yet herbaceous flavour. While you can use fresh supermarket pesto, it is worth making your own as it is so quick to make, and you can experiment with using different nuts and herbs instead of the more traditional basil and pine nuts.
Remove any brown or damaged outer leaves from the radicchio. Cut off the tough bottom and separate out the leaves, rinse under cold water and pat dry.
Heat a griddle pan on medium high heat and once hot add a small amount of oil. Place the radicchio leaves on the pan, and cook for 3-5 minutes, pressing them down against the pan with a spatula for 30 seconds helps with the charring.
While the radicchio cooks make the pesto by combining basil, pine kernels, olive oil, parmesan and garlic in a small blender or pestle and mortar until it reaches desired consistency.
Warm the Wholeblend Piadina in a hot, dry pan for 1 minute each side and then transfer to a plate, spread with burrata, top with charred radicchio leaves and basil pesto. Fold the Piadina over and enjoy warm.