Piadina with Herb Ricotta, Slow Roast Tomatoes and Salami
Ingredients:
250g plain flour
½ teaspoon salt
2 tablespoons olive oil
2 teaspoons baking powder
Method:
Place the ingredients in a bowl and add enough water to make a soft dough. Knead for 10 minutes, place in a lightly oiled bowl and cover. Leave for 30 minutes.
Divide dough in 4 and roll out each into a circle about 20 cm in diameter. Place in a hot dry frying pan or griddle pan and cook until bubbles appear on the surface of the dough.
Flip and cook on the other side for a minute. Pile up between kitchen paper after they’re cooked.
Βι¶ΉΤΌΕΔmade Ricotta with herbs
2 litres whole milk
1 teaspoon salt
40ml white wine or cider vinegar
Handful of parsley plus basil, fresh oregano, etc
Olive oil for drizzling
Method:
Place the milk and salt in a non reactive saucepan and heat, stirring frequently, until the milk has reached 84c on a thermometer (or until it hurts your finger when you quickly stick it in!)
Add the vinegar, give a stir and remove from heat. Cool. Line a sieve over a bowl with muslin or a blue jeye cloth. Scoop out the curds and place in the cloth. Allow to drain for an hour. Remaining whey can be used for recipes that call for buttermilk – scones, soda, wheaten etc.
Chop the herbs, add to the ricotta and check the seasoning.
Slow roast tomatoes
400g cherry tomatoes
2 tablespoons olive oil
2 tablespoons balsamic
1 teaspoon salt
Method:
Set oven to 180c and place the tomatoes in a baking dish. Sprinkle over the salt, oil and balsamic. Cook until soft.
To assemble
Spread some of the herb ricotta on half of the piadina, scatter over the tomatoes and slices of salami. Drizzle with oil, fold and serve.
