Tuscan White Bean Piadina

• 160 g, drained and rinsed — Canned white beans, drained and rinsed
• 70 g (1 whole-wheat piadina) — Whole-wheat piadina flatbread
• 70 g, cut into strips — Jarred roasted red pepper, drained
• 40 g, chopped — Raw baby spinach
• 60 g, quartered — Raw cherry tomatoes
• 6 g, torn — Fresh basil leaves
• 5 g (about 1 tsp) — Extra-virgin olive oil
• 8 g (about 1 1/2 tsp) — Balsamic vinegar
• 2 g, finely grated — Raw garlic
• 0.6 g (about 1/2 tsp) — Dried oregano leaves
• 0.4 g (about 1/8 tsp) — Fine salt

Method

1. 1Measure ingredients: Mash the Tuscan beansMeasure white beans, extra virgin olive oil, balsamic vinegar, garlic, and oregano using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mash the Tuscan beansMash white beans with olive oil, balsamic, garlic, oregano, and salt for 90 seconds until mostly creamy with a few intact beans.1 min 30 secLook for: The spread holds a spoon trail and has no dry bean or garlic pockets.Safety: Use an intact can and clean utensils for the ready-to-eat filling.
3. 3Measure ingredients: Prepare the vegetablesMeasure jarred red pepper, baby spinach, cherry tomatoes, and basil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Prepare the vegetablesBlot roasted pepper dry and toss it with spinach, tomatoes, and basil for 30 seconds.1 min 30 secLook for: Vegetables are crisp or tender as intended and leave no watery liquid in the bowl.Safety: Wash fresh produce and keep the filling at 40°F or colder.
5. 5Fold the piadinaSpread all white-bean mixture over the whole-wheat piadina, arrange the roasted pepper, spinach, tomatoes, and basil across one half.Look for: Everything is evenly positioned and ready for the next action.
6. 6Fold the piadina firmly into a semicircleFold the piadina firmly into a semicircle, and cut it into two wedges.2 min 30 secLook for: The soft piadina bends without cracking and both wedges show even bean, pepper, spinach, tomato, and basil layers.Safety: Refrigerate promptly and discard after more than 2 hours above 40°F.