Sunday, June 21, 2015

Lumpy lumpy piadini

This is a variation of a focaccia di recco that can be made on the stove top instead of the oven.


1-  cup unbleached all purpose flour
1/4 -  teaspoon salt
1- tablespoon or so virgin olive oil plus extra for greasing pan and brushing on focaccia
1/2 - cup cold water.


4 -  ounces mozzarella cheese, in small clumps

Preheat a skillet (preferably cast iron).
Mix all the dough ingredients until a ball is formed.  
Knead until smooth then let rest covered for 30 minutes.
Divide the dough in half.

Roll each half into a thin 8 inch or so round.

Lay one sheet of dough in the skillet.

Place soup spoon size dabs or clumps on cheese evenly on the dough.

Cover with second sheet of dough allowing the excess to overhang the edges.

Brush the top with olive oil and sprinkle evenly with coarse salt.
When the bottom is cooked (about a minute) then flip to the other side.

Cook (about a minute)  The flip again.

Saute until golden brown and puffed,

Cut into wedges and serve warm.

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