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.)
Inspired by pizza she loved on a tropical vacation many years ago, my daughter has been eating corn on her pizza for nearly 10 years. Apparently she is ahead of her time! We were so happy to see that Bon Appétit realized that this delicious pizza topping was worthy of their publication. 🙂
I loved that this pizza recipe used creamed corn instead of tomato sauce- it brought our usual “corn pizza” to the next level. It was also a sheet pan “Grandma” pie which is a family favorite. Lastly, it can be made with fresh or frozen corn. Perfect.
This recipe was adapted from Bon Appétit, contributed by Kay Chun. I used a homemade sourdough pizza crust instead of store-bought. I also used fresh mozzarella, frozen white corn, Campari tomatoes, and more garlic. I modified the method and baked the sheet pan on a pizza stone positioned on the lowest oven rack. Great.
Yield: One Grandma Pie (half-sheet pan)
For the Pizza Dough:
1 cup (241g) sourdough starter, unfed/discard
1/2 cup (113g) warm water (plus 2 tsp water- if using whole wheat flour)
1 1/4 cups (150g) unbleached all-purpose flour
1 1/4 cups (141g) white whole wheat flour (can substitute and additional 1 1/4 cups/150g all-purpose flour)
1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
3/4 tsp freshly ground black pepper
1 1/2 cups fresh corn (from about 2 medium ears) or thawed frozen corn, divided
2 T extra-virgin olive oil, plus more for drizzling
2 oz sliced pepperoni (more or less, as desired)
8 to 9 oz Campari tomatoes (sliced 1/4-inch thick) or cherry tomatoes (halved, about 1 1/3 cups)
1/2 pound fresh mozzarella cheese
fresh basil (or oregano) leaves, sliced, for serving
To Make the Dough:
Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (241g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
Add the warm water, flours, salt, and yeast. Mix to combine, then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast. (I placed my dough in a warming drawer and it doubled in about 2 hours.)
Towards the end of the rise time, preheat your oven to 500°F. (I heat a baking stone positioned on the lowest rack of the oven.)
Oil an 18″ x 13″ half-sheet pan or coat with cooking oil spray.
Place the dough in the pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back. After this rest, gently press the dough toward the edges of the pans. (If it starts to shrink back, cover and let rest for 15 minutes before continuing.)
Cover the pan and let the dough rise until it’s as thick as you like. (It will rise quite a bit in 30 minutes. I just let it rest while preparing the sauce and toppings.)
While the dough is rising, make the sauce.
To Make the Sauce, Toppings, & Bake the Pizza:
If using Campari tomatoes, slice and season with coarse salt and freshly ground black pepper. Let sit to remove excess moisture.
Process the Parmesan, ricotta, cream, garlic, salt, pepper, 3/4 cup corn, and 2 T oil in a food processor until mostly smooth (mixture will still have some texture). (I used a mini-food processor.)
Scrape creamed corn into a small bowl; stir in 1/4 cup corn.
Spread creamed corn over dough, leaving a 1/2-inch border.
Top with pepperoni, then tomatoes and remaining 1/2 cup corn.
Tear the fresh mozzarella and distribute the pieces evenly over the crust.
Bake until crust is golden underneath and cooked through and the cheese is lightly browned, about 18 to 20 minutes.
Top with a drizzle of oil and sliced basil (or oregano) leaves.
Note: The creamed corn mixture can be made 4 hours ahead. Cover and chill.
I have shared my love for manicotti in the past– stemming from wonderful memories of enjoying it with my college roommate’s large Italian family on Easter Sunday.
I have made many versions of spinach manicotti, usually filling store-bought manicotti noodles. Using no-boil lasagna noodles instead was a great “less-hassle” shortcut. They were also chosen to mimic the texture of fresh pasta. It was absolutely true! I will never buy manicotti noodles again. 😉
This recipe was adapted from America’s Test Kitchen. I replaced one cup of ricotta cheese with an equivalent amount of chopped, steamed spinach seasoned with freshly grated nutmeg. I also used whole milk ricotta instead of part-skim, part-skim mozzarella instead of whole milk mozzarella, coarse salt instead of table salt, and modified the method. Fabulous.
4 ounces (about 2 cups) grated Parmesan cheese, divided (I used Parmigiano-Reggiano)
8 ounces (about 2 cups) shredded mozzarella cheese (I used part-skim mozzarella)
2 large eggs, lightly beaten
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (I used Trader Joe’s)
Steam the baby spinach until wilted. (I did this on the stove top.)
Let the spinach cool slightly, then use a potato ricer to remove excess liquid. Coarsely chop. (You should have about 1 cup.) Season with salt and freshly ground nutmeg. Set aside.
Adjust oven rack to middle position and heat oven to 375 degrees, preferably on convection.
Make the Sauce: Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to a bowl. Repeat with remaining can tomatoes.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes.
Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
Stir in basil; adjust seasoning with salt. Set aside.
Make the Filling: Combine the chopped spinach, ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
To Assemble: Pour 1 inch boiling water into 13 by 9-inch broiler-safe baking dish, then add noodles one at a time. (I used a pyrex dish.) Let noodles soak until pliable, about 5 to 6 minutes, separating noodles with tip of sharp knife to prevent sticking.
Remove noodles from water and place in single layer on clean kitchen towels. Do not use paper towels because the noodles may stick. (I used flour sack towels.)
If using the same dish to bake the manicotti, drain the water and dry the dish. (I used a ceramic baking dish to bake the manicotti instead of using the pyrex dish.)
Place the preferred baking dish on a rimmed baking sheet. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
Using a large cookie scoop or a soup spoon, spread 3 to 4 tablespoons of the spinach-cheese filling mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
Roll into tube shape and arrange in baking dish seam side down.
Top evenly with remaining sauce, making certain that pasta is completely covered. (It seems like a lot of liquid but it’s necessary for the no-boil noodles to cook properly.)
To Bake: Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element).
Sprinkle manicotti evenly with remaining 1 cup Parmesan. Return to the oven on the adjusted oven rack; bake for 5 to 6 minutes, or until the cheese is melted and the sauce is bubbling.
Set the oven to broil.
Broil until cheese is lightly brown or spotty brown, 1 to 2 minutes. Cool 15 minutes, then serve.
Note: The manicotti can be prepared through step 15, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
This one-pan, stovetop recipe turns cheesy stuffed pasta into a weeknight dinner. It was a perfect crowd-pleasing dish to serve on a chilly evening. Jarred marinara is used as a shortcut- enhanced with buttery sautéed garlic and red pepper flakes. Great.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I modified the proportions and method, and used dried oregano. I recommend eating it with crusty bread or garlic bread to mop up the sauce.
Yield: Serves 4 to 6
20 jumbo pasta shells (about 6 to 6.5 oz)
1 tsp kosher salt, divided, plus more to taste
2 T extra-virgin olive oil
8 to 10 oz crimini mushrooms, thinly sliced
1 tsp freshly ground black pepper
1/2 cup dry white wine or vermouth (I used Pinot Grigio)
5 oz baby spinach
6 to 9 large garlic cloves, thinly sliced
2 T unsalted butter
24 to 28 oz jarred marinara sauce (I used 28 oz Rao’s Marinara)
1/2 tsp crushed red pepper flakes
2 cups (15 to 16 oz) whole-milk ricotta
3 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
2 T finely chopped fresh oregano or 2 tsp dried oregano
fresh parsley or oregano, chopped, for garnish, optional
crusty bread or garlic bread for serving, optional
Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. (I cooked 22 shells just to be safe but only used 20.
Meanwhile, heat oil in a large skillet (with a lid) over medium-high. (I used a large, wide enameled cast iron pan.)
Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–10 minutes; season with black pepper and 1/2 tsp salt.
Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 30 seconds to 1 minute.
Add spinach, stir, cover, and cook until beginning to wilt, 1–2 minutes.
Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
Add ricotta, Parmesan, 2 T fresh oregano or 2 tsp dried oregano, and remaining 1/2 tsp salt to mushroom mixture and stir to combine. Taste and adjust seasoning, to taste.
Spoon about 2 T ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. (I used a cookie scoop to ration the filling.)
Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes.
Add marinara sauce and red pepper flakes and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
Nestle stuffed shells into hot sauce in skillet.
Cover and cook over medium-low heat until shells are warmed through, 5–6 minutes.
Remove from heat and let sit 5 minutes.
Sprinkle with Parmesan and chopped fresh parsley or oregano. Serve with crusty bread or garlic bread, as desired.
3 large garlic cloves, pushed through a garlic press
1 1/2 cups coarsely grated mozzarella
2 cups finely grated Parmesan (I used 1 cup Parmigiano-Reggiano and 1 cup Pecorino-Romano)
coarse salt and freshly ground black pepper
If you’re using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. (I used 16 dried no-boil lasagna noodles from Trader Joe’s)
Steam the spinach until wilted, and drain. (I steamed it in a large pasta pot for 3-4 minutes.) In batches, use a potato ricer to remove excess liquid. Coarsely chop.
Combine the ricotta, egg, nutmeg, and garlic in a bowl.
Heat the oven to 400 degrees, preferably on convection.
Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around.
Put a layer of noodles (use four per layer) in the dish; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta mixture (in dollops), the mozzarella, and the Parmesan. Season with salt and pepper, if desired.
Repeat the layers twice.
Top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Cover with parchment paper topped with aluminum foil. Bake for 25 minutes.
Uncover, and continue to bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 15 minutes more.
Remove from the oven and let rest a few minutes before serving.
Update: This lasagna was also successful made with 1 1/2 pounds of mixed greens. I used beet greens, turnip greens, red kale, spinach, and chicory. Great.
Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.
This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.
Yield: Serves 4 to 6
2 tablespoons unsalted butter, plus more for the pan
1 1/2 cups grated Parmesan, divided (I used Parmigiano-Reggiano)
4 large eggs, whites and yolks separated
coarsely ground black pepper
1/3 packed cup fresh basil leaves (about 20 leaves)
2 tablespoons fresh lemon juice (from 1/2 lemon)
In a large skillet, melt 2 tablespoons butter over medium heat.
Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
Heat the oven to 450 degrees, preferably on convection.
When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan. Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.