Piadina with lemony pesto ricotta

Italian 40 Mins Prep · 20 Mins Cook

1. Using a mandolin or a very sharp knife, thinly slice the onions and place in a resealable container. Combine the white vinegar, lemon juice, water, sugar and salt in a bowl and stir until the sugar and salt have dissolved. Pour the pickling liquid over the onions. Set aside to cool to room temperature, then store the onions in the fridge. Leave to pickle for a minimum of 1 hour. They can be refrigerated for up to two weeks.
2. In a large mixing bowl, whisk together the flour, baking powder and salt. Cube the cold butter and add to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs. Gradually pour in the milk while stirring with a wooden spoon until a dough forms. Turn the dough out onto a floured surface and knead gently until smooth, approx. 2-3 minutes. Shape the dough into a ball, cover it with a clean kitchen towel and rest for 15-20 minutes.
3. Zest and juice the lemon. In a medium-sized mixing bowl, combine the ricotta cheese, lemon zest, lemon juice and pesto. Stir until well combined. Season with salt and pepper. Set aside.
4. Divide the rested dough into 4 equal portions. Roll each portion into a ball. On a lightly floured surface, roll out each ball of dough into a thin circle, approx. 10cm in diameter.
5. Heat a non-stick pan over a medium heat. Once the pan is hot, place one piadina on it. Cook for approx. 2-3 minutes on each side, or until lightly golden brown and bubbles appear. Repeat with the remaining piadine.
6. Spread a generous spoonful of the ricotta-pesto mixture over each piadina. Quarter the tomatoes and arrange over the ricotta-pesto mixture. Scatter over the fresh parsley and microgreens.
7. Serve immediately.

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