Coppa-and-Gorgonzola Piadine

  1. make the dough In a standing mixer fitted with the dough hook, blend the flour, baking soda, salt and lard at medium-low speed until the mixture resembles coarse meal.
  2. With the machine on, add the water in a thin stream and mix until the dough forms a ball.
  3. Increase the speed to medium and knead for 5 minutes.
  4. make the dough Roll the dough into an 8-inch log and cut into 12 pieces.
  5. Roll each piece into a ball and arrange on a baking sheet.
  6. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
  7. make the dough Heat a cast-iron griddle over moderate heat.
  8. On an unfloured work surface, roll out each ball of dough to a thin 7-inch round.
  9. Working in batches, griddle the piadine just until lightly browned on the bottom, 1 to 2 minutes.
  10. Turn and brown the other side, 1 minute more.
  11. Keep the piadine warm in foil in a preheated oven while you cook the rest.
  12. Add the toppings Arrange the warm piadine on a platter or plates.
  13. Top with the sliced Gorgonzola, coppa and pears and serve.

flour, baking soda, kosher salt, lard, water, gorgonzola dolce, coppa, bartlett

Taken from www.foodandwine.com/recipes/coppa-and-gorgonzola-piadine (may not work)

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