Preheat the oven to 200˚C. Spread four to five heaped tablespoons of canned tomato over a piadina, salt generously, and sprinkle with oregano. Top with cooked ham, a mixture of Emmentaler and Gruyere cheese, and olives. Place another piadina on top. Bake in the oven for 10 to 15 minutes, until the cheese is melted and the piadina is slightly crispy around the edges.
I made this dish twice already, and I can say that it really benefits from spending the night in the fridge, as many of the stews do.
What attracted me in this dish was the whimsical name, but the flavour is what will make me come back to it over and over again. I cooked this dish for the first time for a goodbye dinner party, a bit of a risk, but the risk paid off with interest: I am sure I will be cooking this protein-rich vegetarian dish over and over again.
This weekend, I cooked for a goodbye party for my boyfriend’s Indian colleague. We wanted to have all Indian mains, so I consulted one of my treasured Indian cookbooks, How to cook Indian. What I came up with is a menu I was really proud of, and from the guests’ reaction, the food was a hit.