Wash the rocket and dry it well. Soak the cashews in water for about an hour and drain well.
2
Place rocket and cashews in a blender, add salt and a little EVO oil, then blend into a smooth sauce (add a small amount of water if necessary).
3
Drain the mozzarella and cut into slices.
4
Warm the piadinas and spread the rocket cream on them, then arrange the mozzarella and Parma ham on top. Serve immediately, whole or cut into four wedges.
Buon appetito!
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