Chard and pumpkin and potato flatbreads

Type of recipe: Appetizers

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Preparation method:

For the chard filling: boil the spinach and chard in plenty of water. In the meantime, place a few drops of extra-virgin olive oil in a pan and cook the onion until brown, adding a glass of water, salt and pepper. When the spinach and chard are cooked and lukewarm, chop and add to the onion. Mix together and season with salt and pepper to taste.

For the pumpkin and potato filling: in separate pans boil the pumpkin and potatoes. When cooked, drain and allow to cool until lukewarm then mash both the pumpkin and the potatoes with a potato masher. Place the olive oil and 2 chopped cloves of garlic in a frying pan and add the mixture along with grated Parmesan cheese to obtain a uniform mixture

For the dough: prepare the dough (which is the same as for piadina) by putting the flour on a pastry board making a well in the centre. Add all the ingredients. Knead and allow to rest for an hour under a dishcloth in a cool place. Roll out until fairly thin and use a plate to cut out . . . >>>

Preparation method:

For the chard filling: boil the spinach and chard in plenty of water. In the meantime, place a few drops of extra-virgin olive oil in a pan and cook the onion until brown, adding a glass of water, salt and pepper. When the spinach and chard are cooked and lukewarm, chop and add to the onion. Mix together and season with salt and pepper to taste.

For the pumpkin and potato filling: in separate pans boil the pumpkin and potatoes. When cooked, drain and allow to cool until lukewarm then mash both the pumpkin and the potatoes with a potato masher. Place the olive oil and 2 chopped cloves of garlic in a frying pan and add the mixture along with grated Parmesan cheese to obtain a uniform mixture

For the dough: prepare the dough (which is the same as for piadina) by putting the flour on a pastry board making a well in the centre. Add all the ingredients. Knead and allow to rest for an hour under a dishcloth in a cool place. Roll out until fairly thin and use a plate to cut out discs of dough. Fold the discs in half and fill with the 2 fillings as desired. Fold over the other half and seal using a fluted pastry wheel.  
Cook the flatbreads on a hot plate or in non-stick frying pan.