• Single dish
  • EASY
  • 30 min

Stuffed Flatbread

Ingredients for 8 persons

8 flatbreads
500 g canned salmon
100 g ricotta
Nonno Nanni Squaquerello


With the first flatbread I made salmon pinwheels. I used canned salmon packed in water, so it's lighter, which is also boneless. I put the salmon in a blender with the ricotta and a pinch of salt and pepper. Blend everything and set it aside.

In a non-stick pan, heat the flatbread on both sides, I used flatbread made with kamut flour. When the flatbread is warm, place it on a plate and spread the salmon cream you made on it. Roll it up. Cut into discs and it's all ready!!! It's so good!!

Now I'll tell you another way to prepare the flatbread, which is the most common way, and I like it a lot. Warm the flatbread like before, spread a layer of Nonno Nanni Squaquerello over the whole flatbread. Put half the tomatoes cut into slices and the lettuce and season with salt and pepper. Fold the flatbread in half, cut in half and serve when it's still warm so the cheese melts. It's so good!!!


Recipe devised by food blogger

Irene Capuano

Come cucina mamma