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