Method:

• 1

  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!