Emilia Romagna is the creator of this flatbread, based on flour, salt, water and lard or olive oil. You can of course make them yourself, but the variety in the supermarket is so large that it’s easier to store in the fridge for the right occasion.
Today’s recipe is flatbread, mozzarella and a tomato meat sauce with salad.
For 2p chop 1 red onion, 4 chopped garlic cloves, 1 spicy little pepper. Fry in a drizzle of olive oil. Add 1 teaspoon of fennel seeds and 200 grams of minced meat (chicken, mixed). Bake for 10 mins. Add 1 table spoon of concentrated tomato puree and 1 can of passata. Add a bunch of fresh oregano leaves. Cook until the sauce is reduced to 2/3. Add pepper and salt.
Heat the flatbread in a pan shortly.
Serve the hot flatbread with slices of mozzarella (the mozzarella melts a bit if you put the slices immediately on the warm flatbread), green salad, fresh basil and the tomato meat sauce.