Wholewheat Piadina with Pistachio Pesto Sauce
With goat cheese and grilled mortadella.
1 Wholewheat Piadina Loriana
1 small goat cheese
1 slice of mortadella (1 cm thick)
Salt and pepper to taste
For the pistachio pesto:
40 g unsalted pistachios
3-4 basil leaves
oil to taste
First prepare the pistachio pesto. Use pistachios already shelled and unsalted. Cook them for 3-4 minutes in boiling water. Drain and remove the peel by passing them in a clean cloth. Then place them in a blender, add the basil leaves, and the parmigiano, and start blending by adding extra virgin olive oil until a soft cream is formed.
In the meantime, cook the slice of mortadella on a very hot grill, 2-3 minutes per side. Remove from the fire and cut it into small pieces or strips. In a bowl, soften the goat cheese and season it with a drizzle of oil, a little pepper, and a pinch of salt.
Heat the Wholewheat Piadina Loriana in a non-stick pan for 1 or 2 minutes on each side. Remove from the fire and spread the goat cheese over the entire surface, then fill with the grilled mortadella and pistachio pesto.