Piadina with Beef Tartare, Bell Peppers, and Avocado

Ingredients

Peel the red bell peppers with a vegetable peeler, core, remove the seeds, and slice into thin strips. Sauté them in a skillet with a drizzle of extra virgin olive oil and 1 crushed clove of garlic for about 10 minutes.
Meanwhile, finely hand-chop the beef with a sharp knife into tartare. Season with olive oil, salt, 4–5 finely minced gherkins, 1 tablespoon of chopped parsley, and lime juice.
Mash the avocado flesh in a bowl and season with salt, black pepper, lime juice, and 1 tablespoon of chopped parsley.
Warm the piadinas in a dry skillet. Spread the beef tartare, sautéed bell peppers, and avocado cream evenly over the warm piadinas; finish with a few paper-thin slices of raw onion and fresh parsley leaves.