Piadina with herbs, ham and boiled egg

15475 On fine sand of the Riviera Romagnola PIADINA with HERBS, ham and EGGS preparation: 25 minutes cooking time: 21 minutes INGREDIENTS for 4 people: 4 piadine ready (500 g), 600 g of herbs, 4 tablespoons butter, 2 cloves of garlic, 4 eggs, 300 g of cured ham sliced not too thin, 200 g Squacquerone (soft cheese from Romagna: you can replace it with stracchino), 80 g of Mixed Greens (mixed salad), a minced pepper, coarse salt 3 tablespoons to make even the day before: bring to a boil 3 litres of water in a pot and add salt with coarse salt.

Remove herb stems and wash them in cold water, changing the water several times.

Drain in colander, emerge them in boiling water and boil 8 minutes.

Raccoglietele with the slotted spoon, put in colander.

Place the eggs in the cooking water, still hot, with a spoon and Cook 10 minutes.

Collect the eggs with a slotted spoon, Peel holding under the Jet of cold water.

Keep them in the refrigerator in an airtight container.

Wring the herbs with hands.

Coarsely chop with the Crescent, on a chopping board.

Melt the butter in a saucepan with the crushed garlic.

3 minutes Insaporitevi the herbs, stirring with wooden spoon.

Season with pepper and store in the refrigerator in an airtight container.

To do just before you exit or directly on the beach Located some mixed Greens, washed and leaf well dried, on a flatbread.

Lean over a few slices of prosciutto.

Finish with a layer of herbs, with one cheese and one boiled egg washers.

Cover with another piadina and put over the ingredients.

Continue in the same way, ending with the last piadina.

Cut into wedges with a knife, the pile of cushioned wraps, before consuming it.

The suitable wine: accompanied by a white wine, dry and delicate, like the Trebbiano di Romagna.