Gluten-free vegetable piadina

Complete carrot and courgette flatbread, filled with Provola and bresaola or vegetarian fillings. I served boiled then chilli-sautéed Brussels sprouts, described as gluten-free.

INGREDIENTS FOR 2 PIADINAS

1 LARGE CARROT

1 LARGE COURGETTE

60 g PIZZA MOZZARELLA

30 g GRATED GRANA

GREEN SPRING ONION STEMS (optional)

2 EGGS

SALT

PEPPER

FILLING

BRESAOLA

PROVOLA

EXTRA VIRGIN OLIVE OIL

I coarsely grate vegetables and add chopped onion greens in a bowl.

I add mozzarella, eggs, salt and pepper and mix.

I oil two baking-paper discs.

I divide and flatten evenly.

I bake preheated at 190°C about 20 minutes until dry and coloured, fill with Provola and bresaola or cream cheese, rocket and smoked salmon.

I close and bake 5 minutes.

Serve with side and oil for lunch or dinner.