On the occasion of World Bee Day 🐝, which is tomorrow, the Light and Tasty column dedicates today’s issue to recipes with honey. 🍯 So I took the opportunity – I had been wanting to do this for a long time! – to recreate a flatbread with radicchio, cheese, walnuts, and honey that I had eaten at a flatbread shop and loved.

I tried to replicate it as faithfully as possible, hoping my memory hasn’t failed me 😄 and I haven’t forgotten any ingredients. However, I made one change to the original: the type of flatbread. Here, we strictly adhere to the thin Rimini-style flatbread, whereas the flatbread shop where I had this excellent filling is located in Bellaria, where the flatbreads are almost twice as thick as ours. But don’t worry, from proven experience I can assure you that this excellent filling… is excellent with flatbreads of all thicknesses! 😃

I used a mixed cheese (the Romagnolo mix from the Cesena dairy) which is definitely suitable to eat with flatbread, and I used wildflower honey, the most versatile to use in cooking, which fits perfectly in this filling.

Considering the combination with radicchio, I’m quite interested in trying other kinds of honey, such as chestnut honey. I’ll try and let you know! 😀😉

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flatbread with radicchio cheese walnuts and honey

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 1
Cooking methods: Stovetop
Cuisine: Contemporary
Seasonality: All seasons

Ingredients

1 flatbread
3.5 oz Chioggia radicchio
1.75 oz cheese (mixed pecorino)
2 tsp honey
3 walnuts
pepper (optional)
extra virgin olive oil (optional)

Tools

Flatbread Stone
Nutcracker

Steps

First, wash and cut the radicchio into strips.
Season the radicchio with a couple of teaspoons of oil and a sprinkle of pepper (optional, radicchio can also be used unseasoned).
Thinly slice the cheese.
Crush the walnuts.
Keep the jar of honey and a teaspoon handy.
When all the ingredients are ready, heat the flatbread stone (or griddle) (a crepe maker will also work).
Cook the flatbread on both sides, leaving it a bit soft.
Place the cheese on half of the flatbread.
Turn off the griddle, leaving the flatbread there to keep it warm and allow the cheese to soften with the heat.
Quickly (*) add the radicchio and the chopped walnuts.
(If the radicchio wasn’t already seasoned and you change your mind, you can drizzle some oil now 😊).
Finally, drizzle the honey over the entire filling.
Close the flatbread and eat it while it’s still warm. 😋
I recommend cutting it in half for easier handling.
Let me clarify that “quickly add the radicchio”: since it’s Rimini-style flatbread, which is thin, if you leave it on the hot griddle for too long, it can dry out. It’s still very good, but when it dries, it tends to break. Alternatively, you can use thick flatbread, typical of Romagna north of Rimini and Ravenna. Thin flatbread is in my DNA, but I’m not overly picky about this topic, I like all flatbreads, even thick ones. 😃

Salt-free Tips

I assure you, there’s absolutely no need to add salt to this recipe! The saltiness is adequately provided by the cheese.

If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease the salt, allowing your palate to slowly adjust and not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granule and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, favor cooking methods that retain flavors (griddle, parchment, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rules. It’s good for the mood and helps you persevere.
If you don’t want to or can’t give up salt:
▫ You can still try my recipes by salting according to your habits.

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Other Light and Tasty recipes, all with honey:

Carla Emilia: Mixed meatballs with honey and lemon
Claudia: Honey cookies in air fryer
Daniela: Rye canapés with cherries and lavender honey
Elena: Fennel glazed with honey
Milena: Almond, blueberry, and honey muffins (gluten-free)

Delicious Recipes

Flatbread with radicchio, cheese, walnuts, and honey