ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO
Giada says, "Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular."
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
TUSCAN FLATBREAD
Make and share this Tuscan Flatbread recipe from Food.com.
Provided by FLKeysJen
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook chicken your favorite way. I boiled it on the stove until tender, in a combo of chicken broth and water until just barely done in the middle -- remember, it will be baked in the oven later. Cool and cut in bite-size pieces. This step can be done in advance.
- Preheat oven to 400 degrees.
- Mix together flatbread ingredients - a food processor is ideal. When it's done, a ball will form.
- Spread dough as thin as possible, to cover a greased baking sheet or pizza stone, and then spread 1 T olive oil over it.
- Bake crust for 15 minutes.
- In the meantime, combine topping mix ingredients in a bowl. Mix with your hands if you like -- how often do you get to play with your food?.
- When the crust comes out of the oven, spread the topping mix on it, followed by the mozzarella. Put it back in the oven to bake another 10 minutes, or until cheese is melted.
- Slice and enjoy!
CLASSIC TUSCAN FLATBREAD
Steps:
- Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
- Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
- Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
- Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.
TUSCAN STEAK FLATBREADS
Wrap tender grilled flatbreads around steak and top with cheese and homemade sun-dried tomato pesto for an instant party! People will love the fun presentation and the mouthwatering taste.-Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For pesto, place the parsley, basil and garlic in a food processor; cover and pulse until chopped. Add the Parmesan cheese, tomatoes, sherry, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside., Sprinkle steak with salt and pepper. Grill, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , Brush one side of each flatbread with oil; place oiled side down on grill rack. Grill, covered, over medium heat for 1-2 minutes or until heated through., Spread the grilled side of each flatbread with pesto. Cut steak into thin strips; place over pesto. Top with fontina cheese and basil.
Nutrition Facts : Calories 718 calories, Fat 43g fat (14g saturated fat), Cholesterol 127mg cholesterol, Sodium 961mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 44g protein.
PIADINA (ITALIAN FLATBREAD)
Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!
Provided by rosa
Categories Bread Quick Bread Recipes
Time 24m
Yield 4
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
- Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
- Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 47.7 g, Cholesterol 21.3 mg, Fat 23 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.9 g, Sodium 40.9 mg, Sugar 0.2 g
ITALIAN FLATBREAD
Make and share this Italian Flatbread recipe from Food.com.
Provided by swiz58
Categories Yeast Breads
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine potatoes and warm water.
- Stir in honey and yeast.
- Let stand 15 minutes.
- Stir in one cup of flour.
- Blend in salt and oil.
- Beat in remaining flour to make a soft dough.
- Knead until smooth and elastic.
- Allow to rise one hour.
- Punch down and add flour if sticky.
- Rest 10 minutes.
- Roll dough into 12X15 rectangle.
- Place on greased cookie sheet.
- Poke holes in dough.
- Combine oil and garlic for topping.
- Brush over bread.
- Combine rest of ingredients.
- Sprinkle over dough.
- Let dough rise for 30 minutes.
- Bake at 450* for 15 minutes.
Nutrition Facts : Calories 451.4, Fat 19.1, SaturatedFat 3.8, Cholesterol 8, Sodium 1013.1, Carbohydrate 58.6, Fiber 2.9, Sugar 3.8, Protein 11.2
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