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Serrano Ham Piadinas and Cheese Duo with Tomato and Arugula in Mustard and Hazelnut Vinaigrette
Delicious crispy wheat piadinas filled with Serrano ham, a blend of creamy cheeses, marinated tomato, and fresh arugula. The mustard and hazelnut vinaigrette adds a tangy, crunchy touch that perfectly balances the flavors.
- Servings: 2
- Prep: 5 min
- Cook: 20 min
Ingredients
- 6 units wheat tortilla
- 80 grams Serrano ham
- 100 grams arugula
- 2 units tomato, cut into cubes
- 40 grams Parmesan cheese
- 15 ml mustard
- 40 g cream cheese
- 10 grams hazelnut, toasted and chopped
- 1 teaspoon oregano
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 200 °C. Cut the tomato in half, then into small cubes. In a bowl, mix the tomato with oregano and a drizzle of oil. Season with salt and pepper, stir, and set aside.
- Heat a skillet over medium heat without oil. Toast the hazelnuts for 3 minutes, stirring until golden. Remove them, chop, and in a bowl mix the mustard, hazelnuts, vinegar, a generous drizzle of oil, salt, and pepper. Add the arugula and mix well.
- Place the tortillas on a baking sheet lined with parchment paper. Sprinkle the grated cheese over half of each tortilla and bake for 2-3 minutes until the cheese melts and the tortillas are lightly browned. Remove from the oven and spread the other half with cream cheese.
- To assemble, place a slice of Serrano ham and the marinated tomato on each tortilla to taste. Add the arugula with the vinaigrette. Serve the remaining arugula and hazelnut salad on the side.
Nutrition (per serving)
- Calories: 886 kcal
- Protein: 37 g
- Carbohydrates: 79 g
- Fat: 47 g
- Fiber: 18 g