This Crispy Cheese Piadina with Vodka Sauce is pure winter indulgence.
Melted Mozzarella and Parmesan create a golden crust around the warm flatbread and is then filled with more creamy melted Mozzarella.
Pair this with the rich, velvety vodka sauce and you have a decadent dish made for dipping and sharing on cold nights.
*The vodka is optional, and can be removed to make the sauce completely kid-friendly, without losing any of its rich flavour.
| 250 | Mozzarella Ball |
| 200g | Grated Parmesan |
| 6 | small flatbreads (Piadina) |
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for vodka sauce
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| 1 tbsp | olive oil |
| 1 | garlic clove, finely chopped |
| 1/3 cup | tomato paste |
| 1 tbsp | vodka (optional) |
| 1/2 cup | cooking cream |
| 1 tbsp | butter |
| 1/4 cup | Grated Parmesan |
| 1 | For vodka sauce, heat olive oil in a small saucepan over medium heat, add garlic and sauté for two minutes. |
| 2 | Add tomato paste and cook for two minutes. |
| 3 | Add vodka, if using, and cook until it evaporates. |
| 4 | Add cream, stir through and simmer for ten minutes. |
| 5 | Add butter and parmesan and stir until smooth. Keep warm. |
| 6 | Grate the Mozzarella ball. Mix half the grated Mozzarella with the parmesan in a small bowl. |
| 7 | Heat a non-stick frypan over medium heat, add ¼ cup of the cheese mix in a circle shape slightly larger than the Piadina, allow the cheese to melt a little and place the Piadina on top. |
| 8 | Add a heaped tbsp of grated Mozzarella on top of the piadina and when it begins to melt and the cheese mix underneath is crisp, fold over. |
| 9 | Serve immediately with the vodka sauce to dip into. |
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