Fill half of the piadina with grated scamorza cheese or cut it into thin slices and fold it over in two.
Add the tomato passata on top, a drizzle of oil, a pinch of salt, and oregano.
Bake in the air fryer at 200 degrees for 5 minutes.
Remove from the oven, add a little more tomato passata on top if desired (optional), more scamorza, and bake for another 5 minutes.
Finish to taste with a drizzle of oil, fresh basil, and enjoy.
Air fryer
Italia, Emilia Romagna
| Energy (kcal) | 237.59 |
| Carbohydrates (g) | 23.09 |
| of which sugars (g) | 1.62 |
| Fat (g) | 11.93 |
| of which saturates (g) | 5.66 |
| Protein (g) | 10.32 |
| Fibre (g) | 1.15 |
| Salt (g) | 0.34 |
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