(Adapted from Anna Jones’ A Modern Cook’s Year.) These Italian flatbreads are like cheeseless quesadillas; a flavourful snack when made with our winter squashes. Makes 4 piadinas.
Olive oil
About 200g squash, peeled, seeds removed and flesh grated
10 black olives, pitted and roughly chopped
1 red chilli, finely chopped
1 x 400g tin of white beans, drained
50g Parmesan; optional
The zest and juice of 1 unwaxed lemon
4 medium flatbreads or flour tortillas
Heat a dash of olive oil in a large frying pan over a medium heat, add the squash and season with salt and pepper. Add the olives and chilli, then cook for 8–10 minutes, until the squash has softened and lost its rawness.
Transfer to a bowl and add the beans, then gently mash everything – you still want to have some flecks of unmashed squash. Grate in the Parmesan, if using, add the lemon zest and juice, then taste and season if needed. Set aside.
Warm a frying pan big enough for your flatbreads over a medium heat. Lay a flatbread flat in the pan, quickly spoon half the squash mixture over it and even it out. Put another flatbread on top and dry-fry until it is blistered and golden brown, then use a spatula to flip it over and do the same on the other side. Keep the piadina warm while you make the next one.
Anna suggests serving straight from the pan with some tomato salsa and a little salad.
