Tagliata Piadina with caramelised green asparagus, rhubarb, spinach and avocado

Piadina with asparagusThe taste of spring!

We shortly came back from our South Tyrol vacation and as always at the end of our vacations we’ve stopped by a big supermarket to buy all kinds of regional or local products. One of our booties was Piadina bread, these thin pancakes with which you can make delicious sandwiches. It is probably also available here in Switzerland, but it tastes much better when it is brought home from vacation, right? 🙂

I had all kinds of fresh ingredients in the fridge and really just kind of improvised this Piadina. The caramelised rhubarb and asparagus were a perfect match, the avocado provided some smoothness and the cherry tomatoes some colour (which I needed for the picture;-) ) and of course a juicy flavour. You don’t necessarily need to prepare two different dressings, but I thought it was nice to make the Tagliata stand out from the salad by sprinkling it with this spicy, lime dressing. Just thinking I need to do this again! Do you have any ideas for Piadina fillings? Let us know in the comment section!

Tagliata Piadina with green asparagus, spinach and avocado
Prep time
Cook time
Total time
Serves: 2
  • For the Piadina filling:
  • 1 tenderloin beef steak
  • 1 handful of arugual, spinach and cherry tomatoes
  • 1 avocado
  • 5-8 stalks of green asparagus
  • 1-2 stalks of rhubarb
  • 1 spring onion
  • Roasted sunflower seeds
  • For the meet dressing
  • Juice of ½ lime
  • 3 tbsp of sesame oil
  • 1 finely chopped chili
  • ½ tsp sugar
  • ½ tsp of fish sauce
  • For the salad dressing:
  • 2 tbsp of white vinegar
  • 2 tbsp of sesame oil
  • 2 tbsp of rapeseed oil
  • 2 tbsp of raisin seed oil
  • 1 tsp of mustard
  • 1 tbsp of mayonnaise
  • Season with salt, pepper and a little bit of liquid honey
  • 4 Piadine breads
  1. Wash the aragula, the spinach and the tomatoes
  2. Cut the tomatoes into halves
  3. Clean the green asparagus and the rhubarb, cut into 5-7 cm long halves
  4. Peel the avocado and slice it. Cover with some lime juice so it does not turn brown
  5. Put he asparagus and the rhubarb into BBQ pan. Sprinkle some brown sugar and shortly grill on direct heat. Watch out that the rhubarb does not get too soft. Take off from the grill.
  6. Season the steak with salt and grill on direct heat, 4 minutes on each side. Take it off the BBQ and let rest for 3-5 minutes. Cut into slices.
  7. Heat up the Piadina bread in a pan.
  8. Mix the salad with the dressing and fill the Piadina with the salad.
  9. Put the sliced meat on top and garnish with the meat dressing and sunflower seeds.
  10. To fold the Piadina, you can fix it with a wooden stick

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