Recipe: Gorgonzola piadina with purslane and aromatic herbs

Sandwiches and bruschetta with herbs
June 06, 2011

The weather has improved, so and I took the opportunity to spend a peaceful hour to gaze my aromatic herbs. I picked up a few leaves from some of them, and I also harvested the first tender leaves of purslane, a spontaneous herb that grows anywhere in my containers during the summer months.

I took some pictures... before using them for this quick piadina (flatbread).



PurslaneCurly leaf parsley

Gorgonzola piadina with purslane and aromatic herbs

Gorgonzola piadina with purslane and aromatic herbs

Heat two piadina (or tortillas or other flatbread) on a pan.
Stuff with gorgonzola (or blue cheese), emmental and purslane, fold in half and let the cheese melt.
Remove from heat, reopen them and sprinkle with a few tablespoons of chopped fresh herbs: I used dill, anise and caraway leaves, chives and curly parsley.

Indian ginger and garlic breadTwo years ago:

Indian ginger and garlic bread

I'm sending this to Yeast Spotting.

Souper SundaysThis goes also to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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Author: DebinHawaii (URL)

You sandwich looks delicious. One of the vendors at my local farmers market sometimes has purslane and I really enjoy it. Thanks for joining in Souper Sundays this week. ;-)

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