In collaboration with ALDI, a new German supermarket chain expanding in Italy, I prepared an appetizer, a savory finger food, the stuffed piadina flowers, using only some of the many products that the company, through the intermediation of Roberta (thanks!), provided to me.
The main theme was to combine typical regional products creating a new recipe that would enhance them while maintaining their regional identity but sharing other flavors and aromas. The ALDI products I received are: Extra virgin olive oil Terra di Bari D.O.P – Puglia, Durum wheat semolina Orecchiette – Puglia, Gragnano Pasta I.G.P. – Campania, Tuscan Almond Cantuccini I.G.P. – Tuscany, Pitted Taggiasca Olives – Liguria, Aged Balsamic Vinegar of Modena I.G.P. – Emilia Romagna, Romagna Piadina I.G.P. alla riminese – Emilia Romagna.
Initially, I thought of making pasta, then I opted for a dessert with a crumble with cantucci, and then I decided to make a savory finger food, and I must say the stuffed piadina flowers are delicious, honoring my region, indeed my Romagna, with excellent quality ALDI products.
The Terra di Bari olive oil is a precious food produced in a restricted portion of the region and includes the metropolitan city of Bari and Barletta-Andria-Bari. The Romagna piadina is a must, and this ALDI one with olive oil (7%) is flaky and thin, perfect for making the small flower that acts as a container for my mousse. The Balsamic Vinegar of Modena I.G.P. is a special product, and just a drop is enough to enhance the food! Follow me then, as I tell you about this simple and tasty salty little recipe, the stuffed piadina flowers!
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STUFFED PIADINA FLOWERS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 stuffed piadina flowers
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients STUFFED PIADINA FLOWERS
- 2 flaky piadinas (for me ALDI)
- 3.5 oz robiola cheese
- 7 pitted Taggiasca olives (for me ALDI)
- 1 tbsp extra virgin olive oil (for me Terra di Bari ALDI)
- to taste balsamic vinegar of Modena (for me ALDI)
- to taste parsley
- to taste salt and pepper
Tools RECIPE STUFFED PIADINA FLOWERS
#ADV
- Mold
- Blender
Preparation Recipe Stuffed Piadina Flowers
First, we prepare the piadina flowers using a cookie cutter and cutting these containers for the robiola mousse.
Place them in a muffin mold, lightly dampening them with running water.
Lightly means just barely, I simply did it by sprinkling a little water with my fingers!
Then I took some aluminum foil and after making balls, I inserted them into the hollow of each mold, more as a precaution than anything else, but I wanted the piadina flower not to lose its petals…
Bake the piadina flowers at 392°F for a few minutes, just the necessary time for the flakiness to become crispier.
Take them out of the oven and let the ALDI Romagna piadina cool.
Now let’s prepare the robiola and Taggiasca olives mousse, which will be the filling for these finger food bites.
In the immersion blender, place the robiola and roughly chopped pitted Taggiasca olives and turn on the appliance.
Now pour the extra virgin olive oil while operating the blender with upward and downward movements (from bottom to top vertically, in short) and you will obtain a soft whipped cream.
Adjust with salt and pepper, mixing and blending the creamy mixture.
Place the piadina flowers on the serving plate and fill them with robiola and pitted Taggiasca olives mousse.
Serve immediately at the table, adding a drop of aged balsamic vinegar and garnishing with a parsley leaf.
It is a TASTY FINGER FOOD and also delicate, perfect for an appetizer and to add to a larger savory buffet.
Enjoy your meal with the stuffed piadina flowers and thanks again to ALDI for their products!
Annalisa
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Tips and Notes
If you don’t serve the stuffed piadina flowers immediately after making them crispy in the oven, don’t fill them so as not to soften them with the moist filling of robiola, but leave them on the table and prepare the filling which you will then store in the refrigerator until mealtime. Personally, I love the taste of robiola, but maybe with goat cheese, the filling would also be delicious…
If you don’t serve the stuffed piadina flowers immediately after making them crispy in the oven, don’t fill them so as not to soften them with the moist filling of robiola, but leave them on the table and prepare the filling which you will then store in the refrigerator until mealtime. Personally, I love the taste of robiola, but maybe with goat cheese, the filling would also be delicious…
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