Piadina Filled With Grilled Chicken And Roasted Tomatoes Food

LA PIADINA ITALIAN FLATBREAD

Steps:

• Add the flour, baking powder and salt to a bowl, stir so everything is evenly mixed through.
• Make a well in the flour and add the water and olive oil. Stir everything together to form a dough.
• Tip the dough onto a lightly floured surface and knead to form a smooth ball (make sure not to over knead the dough it only takes a minute or so).
• Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for 30 minutes.
• Pre-heat a large round skillet or frying pan on the stove. Divide the dough in four and roll each piece into a thin round flatbread shape (don't worry if they aren't perfectly round).
• Heat each flatbread one at a time on the skillet, once it's puffed up and looks golden turn it over and cook on the other side. It should take around 2 minutes each side.
• Fill each flatbread with your desired fillings and fold in half.

PIADINA FILLED WITH GRILLED CHICKEN AND ROASTED TOMATOES

Steps:

• Preheat grill. You want direct and indirect heat. (Heat one side to high and one side to low, or move coals to one side).
• Shape and form dough into about a 6-inch circle on a lightly oiled work surface.
• Place the dough circles on the back of a lightly oiled cookie sheet.
• Brush top of dough with olive oil and place on the grill, over direct heat, oiled side down.
• Close the lid and let cook for about 2-3 minutes. Check to make sure it is not burning.
• When nice and browned, brush the top with olive oil and flip over.
• Let cook for about 1 min and start adding you fillings.
• Cheese should go first. This will be the "glue", so to speak, to hold the piadina together. So place cheese over entire thing.
• Next is the chicken and tomatoes. Place these on half (one side) of the circle.
• Top with basil and arugula and fold in half. Top the chicken with the cheese half.
• Move the piadina over to the indirect heat or low side and close lid.
• Let cook for about 2 min or until the cheese melts.

PIADINE WITH GRILLED CHICKEN AND SPINACH SALAD

Steps:

• Preheat the grill or grill pan. Carefully oil the grill or grill pan with a cloth dipped in a little olive oil. If using a grill, have the grilling surface 8 to 10 inches above the embers. Regulate the amount of coals under the grill so that it maintains a consistent medium-hot heat (the oil on the grill will begin to smoke).
• Prepare the chicken. Coat each chicken breast with the extra-virgin olive oil. Season each side evenly with a little salt and pepper. Place the chicken on the grill, skin side first, and cook for 4 to 5 minutes. Turn over and continue to cook in the same manner another 4 or 5 minutes until the meat is slightly firm to the touch. Season 1 side evenly with the roasted garlic rub. Remove from the heat and reserve until cool. Cut the chicken with the grain into bite-size pieces. Reserve.
• Divide the dough into 6 balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes.
• With a rolling pin, roll each ball into a circle 8 or 9-inches in diameter and about 1/8-inch thick and place on a cookie sheet that has been sprinkled with cornmeal (to keep the dough from sticking).
• On a clean grill surface (use a wire brush then oil again as before) gently lay the piadine on the grill and cook until the bottom has set and is cooked, but not so well done that it is not pliable, about 4 minutes. Turn the crust and cook on the second side. The cooking time will vary with the heat of the grill. Remove crusts.
• Meanwhile, toss together the spinach, mozzarella, tomato wedges, red onion, Parmesan and chicken. Toss with vinaigrette to coat the greens and taste for seasoning with salt and pepper. Place the crusts on plates and divide the salad among them. Serve "open face." Diners should fold their piadine in half and eat without utensils!