Ingredients for 4 people

  • 4 Piadina flatbreads (or other soft flatbreads)​
  • 200g nduja​
  • 200g stracchino cheese​
  • 500g cherry tomatoes​
  • 2 garlic cloves​
  • 1 tbsp olive oil​
  • Salt and pepper​
  • Fresh basil leaves – for garnish​
  • De Nigris Platinum Label Intense Flavour Balsamic Vinegar – to drizzle

For the recipe

Piadina with Nduja, Stracchino and Slow Roasted Tomatoes​_denigris_recipes

Preheat the oven or airfryer to 150°C.​

Place the cherry tomatoes on a baking tray lined with parchment paper. Peel and finely chop the garlic, then sprinkle it over the tomatoes. Drizzle the olive oil over the tomatoes and season with salt and pepper. Roast the tomatoes in the oven for about 1 hour (or according to handbook for airfryer) or until they are soft and caramelized.​

Heat a large frying pan over medium heat. Place one piadina flatbread in the dry pan and cook for about 1 minute on each side or until it is slightly crispy. Repeat with the remaining flatbread. Top each piadina bread with some slow roasted cherry tomatoes, top with sliced nduja and stracchino, garnish with fresh basil leaves and drizzle generously with De Nigris Platinum Label Balsamic Vinegar.