Mini piadinas with mackerel balls on skewers

Method

Start preparing this tasty aperitif by making your own mini piadinas. Place the 00 flour, water, Extra Virgin Olive Oil Delicato and salt in a bowl. Mix and knead for about 10 minutes to obtain a smooth dough. Divide into 8 small balls and leave them covered for 30 minutes. Roll out each ball with a rolling pin to a thickness of about 3 mm. Cook the piadinas on a very hot griddle for a few minutes, turning half-way. Leave to one side.

Now prepare the balls. Place the potatoes in cold water and boil for 40 minutes. Drain and peel them and mash in a bowl using a potato masher. Add the mackerel filets, drained of the olive oil, and add the egg, salt and pepper. Mix well and add some Extra Virgin Olive Oil Delicato. If the consistency is too soft, add a few spoonfuls of breadcrumbs and mix again.

Form the mackerel balls around a steel skewer, giving them an oval shape, and bake the skewers for 15 minutes at 180°C.

When the mackerel skewers are ready, spread the piadinas with a layer of plain yogurt, then place the skewer with the mackerel balls on top. Add cucumber cubes and radish slices, then top with finely chopped chives and the pesto without garlic for an extra-flavorful touch. Serve the piadinas while the mackerel skewers are still warm!