Autumn piadina flatbread with pumpkin cream, smoked scamorza cheese, fresh baby spinach, and walnuts
When the cold season calls, the table responds with the inviting aromas of the garden and the desire for light comfort food dishes. The star of this recipe is the Piadina Altograno Alimenta, designed for those seeking more fiber and more protein with a reduced carbohydrate content, without ever compromising on flavor. The secret of the dish lies in its contrasts: the silky smoothness of the pumpkin pairs beautifully with the bold character of the scamorza cheese and the crispy freshness of the raw baby spinach.
Ingredients
- 250 g cleaned pumpkin (or butternut squash)
- 100 g smoked scamorza cheese, thinly sliced
- 50 g fresh baby spinach
- 30 g walnut halves
- 1 clove of garlic
- Extra virgin olive oil, as needed
- Salt and black pepper, to taste
- 2 Altograno Alimenta piadina flatbreads
Proceedings
Preparation
First, prepare the pumpkin cream. Cut the cleaned, peeled pumpkin into small, even cubes to speed up cooking. In a non-stick skillet, heat a drizzle of extra virgin olive oil with the unpeeled garlic clove. Add the pumpkin cubes, season with salt and pepper, and sauté over high heat for a couple of minutes.
Cover with a lid and cook over low heat for about 10-12 minutes, adding a splash of hot water if necessary, until the pumpkin becomes extremely soft. Remove the garlic and transfer the pumpkin to a container: blend with an immersion blender until you get a smooth, thick, and velvety cream.
Roughly crumble the walnut halves with your hands and toast them for 2 minutes in a dry non-stick pan until they release their aroma.
Carefully wash the fresh baby spinach and dry it thoroughly. Slice the smoked scamorza cheese into thin slices so it melts easily upon contact with heat.
Heat a Romagna griddle (“testo”) or a large non-stick pan. When the pan is hot, place the Piadina Altograno Alimenta and heat for about 30-40 seconds per side, turning it until the typical golden bubbles appear.
Remove the piadina from the heat, spread a generous amount of warm pumpkin cream over half of the surface, lay the slices of smoked scamorza cheese on top (which will begin to melt from the residual heat), and top with the fresh baby spinach leaves and the chopped toasted walnuts. Fold the piadina in half, cut it in two, and serve immediately while hot.
A journey into autumn flavors
Pumpkin is undoubtedly one of the undisputed stars of autumn: unmistakable in color and flavor, it is an incredibly versatile ingredient capable of transforming even a last-minute lunch into a true treat. While today we paired it with a vegetarian combination of scamorza and walnuts, know that pumpkin cream also pairs wonderfully with crispy pancetta, a pinch of sautéed sausage, or a few shavings of pecorino cheese. Whatever your favorite combination, the fragrance of Piadina Altograno will create the perfect frame for a delicious, healthy meal ready in just a few minutes!
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In this recipe
Piadina Altograno
Altograno® flatbread is made with an advanced flour: low in gluten, reduced in carbohydrates, and rich in fiber with a natural taste. Perfect for those seeking balance, lightness, and flavor at any time of the day
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