Piadina with mushrooms, truffle tapenade and spinach

Name: piadina with mushrooms, truffle tapenade and spinach
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g mushrooms for pasta scale of 200 g; 2 el traditional olive oil; 2 el truffle mushroom tapenade potty 80 g; 300 g fresh spinach; 2 el pine nuts; 125 g buffalo mozzarella; 4 piadina flat baked Italian bread

Italian flatbread with buffalo mozzarella, spinach, truffle tapenade and mushrooms.

Ingredients

Directions

Slice the mushrooms coarsely. Heat the oil in a frying pan and fry the mushrooms for 8 min. On medium heat until golden brown.
Add the tapenade the last minute and scoop. Season to taste with pepper and salt and spoon on a plate.
Let the spinach shrink in parts. Season with pepper and salt.
In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min. Allow to cool.
Meanwhile, tear the buffalo mozzarella into coarse pieces.
Heat a frying pan without oil or butter and heat the piadine in parts 2 min. Turn halfway.
Place each piadina on a plate, divide the spinach, mushrooms, mozzarella and pine nuts in succession and serve (as a pizza). Yummy! .