(STEAMED EGGPLANT BASIL AND MIZZARELLA PIADINE)
PIADINA IS AN ITALIAN FOODS
flatbread from the romagna region traditionally cooked on the on a tested
or charged pan. youalll need to starts this recipe a day ahead , preptime
16 mins, cooked 6mins.
1).lightly brush both side of eggplant slices within a little olives oil and season to tast
with sea salt and freshly ground black pepper. heat a large chargrill pan or barb-
acue over high heat a cook eggplant, in batches over hight, until golden and ten-
der (2-1 minutes on each side) transfer to a bowl add lemon juice, vinegar, exter
virgen olive oil, garlic oragano and remaining olive oil and stir to combine and re-
frigerate overnight or for up to a week . brieng ti room temperature and drain
(reserving marinade) before using.
2). for paidina dough, combine 160ml(3/4cup ) warm water oil and yeasts in a bowl
stirring to dissolve yeast. combine. flour, somelina and 1/2tsp sea salt in a the
bwol of the in electic mixer fitted with a dough hook and on low speed to combine.
add yeasts mixture in a steady stream, mixing to conbine, increase to medium
speed and knead untill smooth and elastic ( about 6 minutes). transfer to a lightly
oiled bowl turn to coast cover with plastic wrap and stand in a warm place until
double in sise ( about 3 hour ). knock back dough divide into 5 even pieces and
roll each pieaces into a ball on a lightly floured surface. heat a large chargill pan
or barbecue over medium high heat. roll each of dough into a 2m-thick rectangle
(to fit the size oy your chargrill pan or barbecue) and brush both sides of each
pieces with ol cook one at a time until lightly golden ( 3-2 minutes on each side)
transfer to a platter, sctter with drained eggplants, mozarella, basil and rocket,
drizzle with reserved marinade, to taste and serve.
PIADINA IS AN ITALIAN FOODS
flatbread from the romagna region traditionally cooked on the on a tested
or charged pan. youalll need to starts this recipe a day ahead , preptime
16 mins, cooked 6mins.
1).lightly brush both side of eggplant slices within a little olives oil and season to tast
with sea salt and freshly ground black pepper. heat a large chargrill pan or barb-
acue over high heat a cook eggplant, in batches over hight, until golden and ten-
der (2-1 minutes on each side) transfer to a bowl add lemon juice, vinegar, exter
virgen olive oil, garlic oragano and remaining olive oil and stir to combine and re-
frigerate overnight or for up to a week . brieng ti room temperature and drain
(reserving marinade) before using.
2). for paidina dough, combine 160ml(3/4cup ) warm water oil and yeasts in a bowl
stirring to dissolve yeast. combine. flour, somelina and 1/2tsp sea salt in a the
bwol of the in electic mixer fitted with a dough hook and on low speed to combine.
add yeasts mixture in a steady stream, mixing to conbine, increase to medium
speed and knead untill smooth and elastic ( about 6 minutes). transfer to a lightly
oiled bowl turn to coast cover with plastic wrap and stand in a warm place until
double in sise ( about 3 hour ). knock back dough divide into 5 even pieces and
roll each pieaces into a ball on a lightly floured surface. heat a large chargill pan
or barbecue over medium high heat. roll each of dough into a 2m-thick rectangle
(to fit the size oy your chargrill pan or barbecue) and brush both sides of each
pieces with ol cook one at a time until lightly golden ( 3-2 minutes on each side)
transfer to a platter, sctter with drained eggplants, mozarella, basil and rocket,
drizzle with reserved marinade, to taste and serve.
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