Heidi, our marketing coordinator based in Borso Del Grappa, sent me this recipe on my first day back in the office this January. It was a lovely surprise to have a fresh recipe to try for the New Year and I have been making these for my lunches a lot recently. The lentils make a great base for the dough and they taste so damn good with a variety of fillings! Heidi used Grana Padano, a local type of Parmesan, in her original recipe, but we have been enjoying them here with New Zealand-made parmesan or pecorino with great success. She also suggested serving the toasted piadina up with a side salad, but I ignored this healthy advice in favour of more cheese!
“Five years ago I moved to Italy to be based at our Italian cooking factory. Although I always enjoyed cooking Italian food, once in Italy, I cooked less and less at home as it is so easy to eat good food anywhere in Italy! This all changed however with the arrival of our first daughter and once she started eating solids, I tried to cook a variety of healthy, balanced meals for her. One of the foods I rediscovered are lentils and nowadays our family favourites include lentil soup and lentil croquettes. Whilst starting off making lentil croquettes one day, I gave a twist to the recipe and turned them into lentil piadinas (Italian style pita bread) which were quite tasty so I’m glad to hear the Our Kitchen team tried them out and that the office in Dunedin like them too!”
