Piadina (also known as piada) is very similar to a Mexican tortilla, but slightly thicker. It is a flatbread made from white wheat flour, olive oil, water, and salt. It is typical of the Italian region of Emilia-Romagna, where they sell freshly prepared ones filled with various cheeses, vegetables, prosciutto, and salami, and they also know sweet versions. We offer you the basic recipe, and you can decide what to fill them with.

Piadina (also known as piada) is a popular Italian flatbread made without yeast, originating from the Emilia-Romagna region of Italy. It is used to create delicious snacks by spreading it with any desired spread and/or topping it with favorite cured meats and/or cheeses. Our suggestion is a combination of mozzarella, baked ham, and arugula.

Details

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 4 pieces Tortilla, wheat

Piadina is a popular Italian flatbread made without yeast. Its perfect for preparing quick snacks that can easily outshine the usual white bread sandwiches. Besides piadina, you only need a few slices of ham, cheese, and some fresh vegetables.

Details

• Preparation Time: 15 minutes
• Cooking Time: 0 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 4 pieces Tortilla, wheat

• 8 slice Ham, pressed, non-fat

• 1 handful Arugula

• pieces Radicchio

Piadina (also known as piada) is a popular Italian flatbread made without yeast, originating from the Emilia-Romagna region of Italy. It is often used to make delicious snacks by topping it with various cheeses and/or cured meats. This time, we present a meatless version that delights with the combination of creamy cheese and peppery arugula.

Details

• Preparation Time: 15 minutes
• Cooking Time: 0 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 4 pieces Tortilla, wheat

Originally used in Mexican cuisine, this stuffing can also be used to fill peppers, zucchini, eggplants,…

Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Difficulty: 2
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 30 dag Meat, beef, dried beef

• 1 cup Nuts, almonds

• 1 piece Onion, raw

• 1 piece Tomato, red

• 1 spoon Tomato, concentrate, without salt

• 3 spoons Olives, green, in brine

• 3 pods Garlic, fresh

• 2 spoons Raisins

Cucumbers that will delight us even when its winter and cold outside! Try an unusual way of pickling vegetables, without cooking.

Details

• Preparation Time: 15 minutes
• Cooking Time: 0 minutes
• Difficulty: 1
• Spiciness: 0
• Number of Servings: 1

Ingredients

• 10 pieces Sweet potato, unpeeled, fresh

• 5 twig Dill, fresh

• 1.5 spoons Spices, mustard seeds, ground

• 1 teaspoon Spices, pepper, black

• 0.5 l Vinegar, apple

• 50 g Salt, table

Steps

1. First, thoroughly wash the cucumbers and dry them completely. Then salt them and soak them in brine, where they should soak for at least half a day (in a covered bowl). Stir them well several times in between.

A great idea for preparing a winter preserve. Make pickled garlic that will last on your pantry shelves for about 3 months.

Details

• Preparation Time: 40 minutes
• Cooking Time: 7 minutes
• Difficulty: 2
• Spiciness: 1
• Number of Servings: 2

Ingredients

• 700 g Garlic, fresh

• 1 piece Chili peppers, green chili, fresh

• 1 twig Thyme, fresh

• 1 twig Rosemary, fresh

• 250 ml Vinegar, balsamic

• 500 ml Alcohol, Wine, White

• 2 piece Spices, bay (leaves)

Pickled pearl onions are an excellent accompaniment to boiled or roasted meat and cheese platters. They can be added to numerous salads or used for preparing snacks and open-faced sandwiches.

Details

• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Difficulty: 2
• Spiciness: 0
• Number of Servings: 8

Ingredients

• 500 g Onion, raw

• 400 ml Vinegar, red wine

• 100 g Sugar, brown

• 20 g Salt, table

• pieces Spices, cloves, ground

• 4 g Spices, pepper, black

Pickled and delicious red beets!

Details

• Preparation Time: 40 minutes
• Cooking Time: 5 minutes
• Difficulty: 2
• Spiciness: 0
• Number of Servings: 4

Ingredients

• 1 kg Peach, fresh

• 2 piece Onion, raw

• 3 spoons Salt, table

• 1 spoon Spices, cumin, seeds

• 1 teaspoon Spices, coriander - seeds

• 750 ml Water

Steps

1. Wash and sterilize the jars for pickling. Peel the red beetroots well and slice them into thin rings (you can also cut them into thinner rings). Place a pot on the stove and pour about 750 ml of water into it. Season it with three heaped tablespoons of salt and wait for it to boil. Once the water boils, remove it from the stove and let it cool.

The abundance of garden produce compels us to preserve some vegetables for winter, allowing us to enjoy a variety of colors and flavors even during the colder months. However, many homemakers are often deterred by the thought of pickling due to the smell of vinegar lingering throughout the house and the associated workload. But it doesn’t have to be that way. I present to you a simple recipe suitable for everyone. The vinegar is not cooked, and the process is quick and easy. Choose vegetables according to your taste or use what you have in your garden. If you don’t have a garden, head to the market or the nearest farm.