A Mediterranean-inspired piadina where the depth of Halal Black Angus Cured Beef meets the juicy sweetness of lightly pan-seared peaches.
Ricotta adds a fresh, creamy base, while rocket, basil and a few toasted pine nuts bring contrast without distracting from the main ingredient. The recipe remains deliberately simple: each element has a clear role and allows the character of the cured beef to stand out.
A fresh, balanced and easy-to-prepare summer recipe, ideal for turning a few quality ingredients into a gourmet lunch or light dinner.
Preparation time
⏱️ Preparation: 15 min
🔥 Cooking: 5 to 6 min
⏳ Total: 20 min
Servings
🍽️ 2 gourmet piadinas
Ingredients
For 2 people
- 2 Italian piadinas
- 80 g of Halal Black Angus Cured Beef
- 2 small yellow peaches, ripe but still firm
- 100 g ricotta
- 1 small handful of rocket
- A few fresh basil leaves
- 15 g pine nuts
- A drizzle of olive oil
- A few drops of lemon juice
- A little zest from an untreated lemon
- Freshly ground black pepper
- A few fresh thyme leaves
Preparation
Wash and dry the peaches, then cut them into thin wedges, keeping the skin on.
Heat a frying pan over medium heat with a very light drizzle of olive oil.
Add the peach wedges and cook for around 1 to 2 minutes on each side with a few thyme leaves. They should take on a little colour while remaining firm and fresh.
Set the peaches aside.
In the same pan, lightly toast the pine nuts without adding fat until just golden. Set aside.
Loosen the ricotta with a few drops of lemon juice, a little zest and some freshly ground black pepper.
Warm the piadinas for a few seconds on each side in a dry pan so that they become soft and slightly warm without drying out.
Spread the lemon ricotta over one half of each piadina.
Add a few rocket leaves, then arrange the still slightly warm peach wedges.
Layer the slices of Halal Black Angus Cured Beef, folding them gently to create volume without compressing them.
Finish with a few fresh basil leaves, the toasted pine nuts and a very light drizzle of olive oil.
Fold the piadinas and serve immediately.
Assembly & flavour balance
For this recipe, the cured beef should be added last, once the piadina has been warmed and the peaches have been pan-seared.
This helps preserve the tenderness of the Halal Black Angus Cured Beef and avoids altering its texture through unnecessary cooking.
The peaches should not be over-caramelized: a light sear is enough. This keeps their fresh fruit character, creating a pleasant contrast with the deeper notes of the charcuterie.
The lemon ricotta provides balance, adding creaminess and a touch of acidity without dominating the dish.
Serving suggestion
Serve the piadina while still slightly warm, cut in half to reveal the different layers of the filling.
It can be accompanied by a simple salad of young leaves dressed with olive oil and lemon.
The contrast between the slightly warm peaches, fresh ricotta and Halal Black Angus Cured Beef served at room temperature helps each texture and flavour remain distinct.
Noor Gourmet tip
Choose peaches that are ripe but still firm: fruit that is too soft may break down during cooking and make the piadina heavier.
Also remove the cured beef from its packaging a few minutes before assembly so that the slices regain their suppleness and fully reveal their aromas.
Discover our Halal Black Angus Cured Beef and our selection of Premium Halal Charcuterie at Noor Gourmet.
