Piadina with fennel, salmon and almonds




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Piadina with fennel, salmon and almonds
  • 47%
    941.9 kcal
  • 64%
    31.95 g
  • 71%
    64.31 g
  • 24%
    65.36 g
  • 0%
    0.441 g

    Preparation time

    0:40 min + 3:00 hrs resting time for the dough

    Cooking time

    0:20 min




    serves 2


  • >> For the piadina bread:
  • 80 g white all-purpose flour
  • 60 g of wholemeal spelt flour
  • 35 g Filippo Berio extra virgin olive oil
  • warm water (about 40 g)
  • 2 pinches of salt
  • >> For the salad:
  • 1 large fennel
  • ½ blood orange
  • 20 g Noberasco organic almonds, blanched
  • Filippo Berio extra virgin olive oil
  • pink pepper
  • salt
  • >> For the filling:
  • 200 g cleaned fennels
  • 100 g wild salmon filet, steamed
  • 60 g fresh milk (or Parmalat's Zymil)
  • 1 tbsp. Auricchio Pecorino cheese
  • 10 g butter
  • 1 pinch of Cannamela organic white pepper
  • 1 pinch of salt


  1. Piadina: mix flour and salt in a bowl and make a well in the centre.
  2. Mix water and oil in a glass, then pour it in the well and mix it with the flour, kneading everything by hand.
  3. Transfer the dough to a work surface and knead until you get a smooth and compact dough.
  4. Form a ball, cover with a damp towel and let it rest for half an hour.
  5. Divide the ball in two and put aside to rest again for 3 more hours.
  6. In the meantime, prepare the stuffing: cut the fennels with a mandoline and put them in a large pan with a teaspoon of olive oil, salt and milk.
  7. Turn on the heat and cook covered for about 15 minutes.
  8. Turn off the heat, if necessary season with salt and pepper and puree everything with an immersion blender until the cream is smooth but not too liquid.
  9. Finally, add butter and pecorino cheese, mix well and put aside.
  10. Prepare the salad: peel the orange and cut it into very thin slices. Cut the fennel into 4 wedges and slice it with the mandoline.
  11. Chop the almonds and put them into a bowl, together with the sliced fennel.
  12. Season with oil, salt and pink pepper and mix.
  13. Keep in a cold place, covered with cling film until use.
  14. Make two thin piadina breads by rolling the dough with a rolling pin.
  15. Cook the 'piadine' on a crepes-plate (or in a large non-stick skillet), each side for 2 minutes, pricking with a fork.
  16. With a large cookie cutter, cut 2 hearts from each piadina.
  17. Spread two of the four hearts with a tbsp. of fennel cream, top with some salmon cut into small pieces and cover with the other two hearts.
  18. Arrange on serving plates and serve with the fennel and orange salad.

This recipe was created by the foodblogger Elena Levati for Noberasco


Chef's tip

Using a small heart mould and the fennel cream you can decorate the piadine as displayed in the picture above.

Serving suggestion

Serve with a light fish based dish or vegetable side-dishes.

Wine selection

Pinot grigio, Riesling or Chardonnay.

Family tip

This content is not available yet :)

Dish history

Freshsavourylightsmooth and crunchy at the same time, rich in nutrients and beautiful to look at: this is our piadina with fennel, salmon and almonds! A delicious dish, ideal in winter when both oranges and fennels are in season. Serve it as an entrée or eat it as a light snack - and prepare to experience a divine taste!

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