“Piadine or Piada is a thin Italian flatbread, typically prepared in the Romagna. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnolo dialect), although nowadays flat pans or electric griddles are commonly used.” – Wikipedia

Serves 6 – 8 as a light meal

Cooking time 35 minutes

If you have time, rest the dough in the refrigerator overnight

 

Ingredients

3 1/3 Cups 00 Flour

100g melted butter

Rice bran oil for brushing

2 buffalo mozzarella (200g each), coarsely torn

Coarsely torn basil, to serve

 

Marinated zucchini

3 zucchini, thinly sliced lengthways on a mandolin

120ml extra-virgin olive oil

3 garlic cloves, thinly sliced

2 small red chillies, thinly sliced

2 tablespoons lemon juice

 

Method

Combine flour, butter and 2 teaspoon sea salt in the bowl of an electric mixer fitted with a dough hook and mix to combine. With motor running, gradually add 200ml hot water, then knead until smooth and elastic (2-3 minutes).

Meanwhile, for marinated zucchini, preheat a char-grill pan over high heat, brush zucchini slices on both sides with a little oil and char-grill in batches, turning once, until tender and golden (1 minute each side).

Heat remaining oil in

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a saucepan over medium-high heat, add garlic and chilli, cook to infuse (1-2 minutes), remove from heat, add lemon juice, season to taste, add zucchini and set aside to marinate.

Preheat oven to 120°C. Divide dough into 6 pieces and, working with one piece at a time, roll out into a rough 3mm-thick rectangle, brush both sides with a little olive oil and cook on tepanyaki plate over high heat, turning once, until golden (2-3 minutes), then place on an oven tray lined with baking paper and keep warm in oven. Repeat with remaining dough.

 

Serve piadine scattered with marinated zucchini, mozzarella and torn basil.

 

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For more information log onto www.ilve.com.au or call 1300 MY ILVE (69 4583).