Piadina with Burrata di Andria PGI and hummus

First, prepare the hummus. Wash and clean the rocket. Weigh 30 g net of waste. Place the rocket together with the oil, chickpeas, mustard, lemon juice and a pinch of salt in a tall, narrow glass. Blend with an immersion blender until the mixture is smooth. At this point you can decide whether to insert half a clove of whole garlic, leaving it inside the hummus for an hour to release its aroma and then remove it, or if you prefer to chop it together with the ingredients to give the hummus a stronger flavor.

For the salad. Finely slice the onion possibly with a mandolin and place them in a bowl with 300 ml of water, 2 tablespoons of vinegar and 1 tablespoon of sugar. Mix well so that the sugar dissolves and let it rest for half an hour. In this way the onion will lose a little of its more acrid flavor.

Meanwhile, slice the cucumbers with the mandolin in order to have slices of equal thickness, wash and peel the tomatoes and cut them. Desalt the capers under running water. Mix the oil, lemon juice, honey and a pinch of salt in a small bowl. Emulsify the sauce well with a fork. After half an hour, rinse the sliced ​​onion thoroughly and pat it dry with absorbent paper. Add it to the cucumbers, tomatoes, capers and some rocket leaves and season with the oil and honey sauce.

Prepare the piadina. Cook the wraps in a non-stick pan for about 1 minute per side, over medium heat. When the first bubbles begin to swell, the wraps are ready. Arrange a generous layer of hummus on each flatbread, lay the salad on top and finally a burratina divided in half. Close the piadina and serve.