Recipe: Gorgonzola piadina with purslane and aromatic herbs
Sandwiches and bruschetta with herbs
June 06, 2011
The weather has improved, so and I took the opportunity to spend a peaceful hour to gaze my aromatic herbs. I picked up a few leaves from some of them, and I also harvested the first tender leaves of purslane, a spontaneous herb that grows anywhere in my containers during the summer months.
I took some pictures... before using them for this quick piadina (flatbread).
 
 
 
Gorgonzola piadina with purslane and aromatic herbs
Heat two piadina (or tortillas or other flatbread) on a pan.
Stuff with gorgonzola (or blue cheese), emmental and purslane, fold in half and let the cheese melt.
Remove from heat, reopen them and sprinkle with a few tablespoons of chopped fresh herbs: I used dill, anise and caraway leaves, chives and curly parsley.
 Two years ago:
Indian ginger and garlic bread
I'm sending this to Yeast Spotting.
 This goes also to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
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