Recipe

Piadine Sandwiches With Homemade Piadine Dough

  • Yield: 6 piadine

Ingredients

  • DOUGH:
  • 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
  • 1 cup warm water (110 degrees F)
  • 3 to 3 1/2 cups all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Extra-virgin olive oil
  • BRESAOLA AND ARUGULA:
  • 1 bunch fresh arugula, tough stems removed, rinsed and spun dry
  • 1/2 pound bresaola, thinly sliced
  • 1/4 pound Parmesan, shaved
  • Freshly ground black pepper
  • Balsamic vinegar
  • ONION AND GORGONZOLA CHEESE:
  • 8 ounces baby spinach, stems removed, rinsed, and spun dry
  • 1 pound caramelized yellow onions
  • 1/2 pound Gorgonzola or other mild creamy blue cheese, crumbled
  • Chopped toasted walnuts
  • Extra-virgin olive oil

Directions

  • Dough: To make the dough, in a bowl, stir together the yeast, water and 2 tablespoons of the flour. Let stand until foamy, about 5 minutes. Add 3 cups of flour, the oil, and salt, and stir with a heavy wooden spoon to make a dough. Turn out onto a lightly floured surface and knead until smooth, adding more flour as needed to make a soft but still slightly moist dough. Shape into a ball, flatten slightly, dust with flour and cover with clean kitchen towel to rise until nearly doubled in size, about 45 minutes.
  • Punch the dough down, knead, and cut into 6 equal pieces. Roll out each 1 to a circle about 1/4-inch thick, 6 to 8 inches in diameter.
  • Heat a griddle or cast iron pan (or grill) over high heat. Prick the dough with a fork and cook on the griddle until golden, 2 to 3 minutes per side. Remove, brush lightly with the extra-virgin olive oil and repeat with the remaining dough.
  • To serve, pile the toppings of choice into the center of each warm grilled round. Roll the bread around the toppings of choice and serve immediately.
  • Bresaola and Arugula: Divide the arugula leaves, bresaola, and Parmesan among piadine rounds. Top with a sprinkling of pepper and drizzle with balsamic vinegar.
  • Onion and Gorgonzola: Divide the spinach, onions, and cheese among piadine rounds. Top with a sprinkling of walnuts and drizzle lightly with oil.