Procedure
- Warm the piadine in a non-stick pan for a few minutes on each side, until soft and lightly golden.
- Meanwhile, peel the avocado, remove the stone and slice it thinly. Season with a pinch of salt, black pepper and a few drops of lemon juice. Wash and thoroughly dry the salad leaves.
- Spread a generous layer of stracciatella over each warm piadina, then add the salad, the avocado and finish with the Fjord salmon. Drizzle with a little extra virgin olive oil, fold and serve immediately.
Extra tip: for an added touch, sprinkle over some finely grated lemon zest or a handful of toasted seeds (sesame or pumpkin) before folding the piadina.
