According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.
The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.
This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂
Yield: 4 flatbread sandwiches (4 servings)
For the Piadina:
1/2 cup water, divided
1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
311 grams (2 cups) bread flour
1 tsp fine sea salt or table salt
1 1/2 tsp baking powder
63 grams (5 T or 1/3 cup) lard, at room temperature
In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
Add the lard and process until combined, about 10 seconds.
With the processor running, add the yogurt mixture.
With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
Divide the dough into 4 pieces. (I used a kitchen scale.)
Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.
For the Topping:
3/4 to 1 cup whole-milk ricotta cheese
finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
2 T freshly squeezed lemon juice (from 1/2 a lemon)
coarse salt and freshly ground black pepper
8 slices prosciutto, at room temperature
baby arugula (about 1 cup per person) (we also used baby spinach)
extra-virgin olive oil, for drizzling, optional
In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
Drizzle with oil, if desired, and fold. (I omitted the oil.)
Broccolini is one of the most prized items that I receive in my CSA share. Eating it with a cheesy dip was a wonderful way to enjoy it.
This recipe was adapted from Martha Stewart Living. We ate the leftover dip with pita chips- which was also a good vehicle. It was also delicious with sliced radishes. Easy and tasty.
Yield: Serves 4 to 6 as an appetizer
1 cup finely grated Pecorino Romano cheese
2/3 cup whole milk ricotta cheese
2 T extra virgin olive oil, plus more for drizzling
2 T freshly squeezed lemon juice
coarse salt and freshly ground black pepper
broccolini, for serving
pita chips, for serving
Bring a pot of water to a boil; season with salt. Fill a large bowl with ice water.
Blanch the broccolini in the salted, boiling water for 30 to 60 seconds, until bright green and tender. Remove and place in the ice water until cool. Drain, pat dry with paper towels, and set aside to continue to dry while you prepare the dip.
Combine the Pecorino, ricotta, 2 T olive oil, and lemon juice.
Season with coarse salt and freshly ground black pepper, to taste.
Drizzle with olive oil and more pepper. (I used Tuscan herb olive oil for the drizzle.)
After picking eight heaping quarts of beautiful strawberries, I had to try a couple of new strawberry cocktails. I must say that it is difficult to make a strawberry cocktail that I would prefer to my favorite Strawberry-Basil Martini and (close second) The Union Square Strawberry Cocktail. Thankfully, we had plenty of strawberries and beautiful evenings to be able to enjoy all of them! 🙂
Both of these cocktails are incredibly simple and quick to prepare. The first is a Strawberry Gin & Tonic- perfect because one of my favorite summer cocktails is a classic gin and tonic. The recipe is from hometoheather.com. The second is a Spicy Strawberry Margarita. My husband made it as a celebratory cocktail on my birthday. ❤ He garnished the rim of the glass with a mixture of coarse salt and chile powder. The recipe was adapted from vinepair.com, contributed by Natalie Migliarini. Tasty and refreshing.
Strawberry Gin & Tonic
Yield: 1 cocktail
1 shot gin
1 wedge lime
tonic water, to fill
1 mashed strawberry
lime wedge or slice, or strawberry, for garnish
Use a highball glass and fill about ¼ full with ice.
Pour the gin over the ice.
Add your mashed berry, squeeze the lime wedge and fill with tonic water.
Garnish with lime or strawberry and serve.
Spicy Strawberry Margarita:
Yield: 1 cocktail
1.5 ounces tequila
1 ounce of lime juice
1/2 serrano or jalapeño chile, seeded (if desired), chopped or sliced into rings
3 strawberries, chopped
1/2 ounce agave nectar
salt and/or Tajín or chile powder, for the rim
1 cup ice
Rim a rocks glass with salt and/or Tajín or chile powder.
Chop peppers and strawberries and add all ingredients into shaker, shaking to chill and combine.
Pour chilled mixture, including the ice, into rocks glass.
This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.
This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.
1 tablespoon chopped fresh flat leaf parsley or mint
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
1 garlic clove, finely grated (I used a garlic press)
In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
Pat the chicken dry and trim excess fat.
Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.
This is a variation of one of my favorite quick dishes that also uses store-bought gnocchi as a shortcut. It is less spicy which pleased my husband. 😉 The cheesiness of this version definitely made it a crowd-pleaser.
The recipe was adapted from The New York Times, contributed by Ali Slagle. It was the perfect dinner to make and serve after making cupcakes all afternoon with my daughter. Fast and fabulous.
Yield: 4 to 6 servings
2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
1/4 cup (4 T) unsalted butter (1/2 stick)
8 to 10 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes, plus more, to taste
Kosher salt and freshly ground black pepper
4 cups (2 pints) small tomatoes, such as cherry, grape or Sungold
4 to 6 T thinly sliced (chiffonade) or torn basil leaves, plus more for serving
8 to 9 ounces (8 slices) fresh mozzarella, cut or torn into 1/2-inch pieces
Heat the broiler with a rack about 6 inches from the heat source.
In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. (I used a 12-inch cast iron skillet.)
Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl.
Repeat with the remaining gnocchi and olive oil.
Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes.
Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching.
Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
Add the seared gnocchi and basil, stir to coat, then shake into an even layer.
Top with the mozzarella and drizzle lightly with olive oil.
Broil until the cheese is melted and browned in spots, 2 to 4 minutes. (I set my oven to 500 degrees Broil+Max.)
Top with more basil, red-pepper flakes, and black pepper as desired.
Annually, we treat ourselves to Southern shrimp and grits over Easter weekend. This year, I served the special dish using purple “unicorn” grits from Millers All Day in Charleston, South Carolina. Festive!
This version was topped with a spicy and garlicky roasted poblano-jalapeño sauce which had a terrific balance with the rich, cheesy grits. The shrimp was also cooked in garlic oil. It was a great variation to try for the garlic and sauce lovers in my house. 🙂 The recipe was adapted from Food and Wine, contributed by Marc Meyer. I modified the method and proportions.
Yield: Serves 4
4 cups water
1/2 cup whole milk
1 cup stone-ground white grits (I used stone-ground unicorn grits)
2 ounces extra-sharp white cheddar cheese, shredded (1/2 cup)
2 tablespoons unsalted butter
1 jalapeño chile
1 poblano chile
5 large garlic cloves, thickly sliced
5 T extra-virgin olive oil
2 T freshly squeezed orange juice (from 1/2 an orange)
freshly ground black pepper
1 pound shelled and deveined large shrimp, patted dry (I used 21-25 count per pound)
Place oven rack in the highest position and set to broil. Place the jalapeño and poblano chiles on a foil-lined rimmed baking sheet. Broil until blackened all over, about 3 minutes per side.
Remove from the oven and wrap in the foil. Allow to steam and cool for 10 minutes, then rub off the skins. Stem and seed the chiles.
In a large saucepan, bring the water to a boil with a pinch of salt. (I used an enameled cast iron pot.)
Whisk in the grits and cook over moderate heat, stirring often, until the grits are tender and very thick, about 15 minutes.
Stir in the milk, cheese, and butter. Season with coarse salt and freshly ground black pepper. (I used about 1/2 tsp salt.) Cook for an additional 5 minutes, then keep warm.
In a small skillet, cook the garlic in the olive oil over moderate heat, stirring, until the garlic is softened and very lightly browned, about 3 to 5 minutes.
Using a slotted spoon, transfer the garlic to a blender. Add the chiles and the orange juice and puree until smooth. Add all but 2 tablespoons of the garlic oil and puree until creamy. Season the sauce with salt and pepper. (I used a Vitamix.)
Pat the shrimp dry and toss with the remaining 2 tablespoons of garlic oil. Season with coarse salt and freshly ground black pepper.
Heat a very large skillet until very hot, about 2 minutes.
Add the shrimp in a single layer and cook until browned and just cooked through, about 45 seconds to 1 minute per side.
To serve, spoon the grits into bowls and top with sauce and shrimp. Serve additional sauce at the table.