About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Apulia's Olive Bread | Main | Consum--Griddle Dumplings »

Piadina - Flat Griddle Bread

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Wow, I can't believe it. My last recipe to cook for the Pomodori E Vino blog. Definitely not my last recipe to cook from Essentials of Classic Italian Cooking though. I'll write more of my thoughts in my last blog entry for this project, but already, as I'm typing this right now, I have tears forming in my eyes. This has been an adventure for sure.

Enough of the reminiscing for now. Back to the recipe. Today's recipe is Piadina, a thin flat bread from the Romagna area. Marcella explains that traditionally, this bread is cooked on a terra-cotta slab called a testo. Since most of us have no access to a testo, we can substitute with a heavy cast iron skillet. This bread is very easy and quick to make. Mix together flour, olive oil (or shortening), milk water, salt, and bicarbonate of soda, then knead for about 10 minutes until the dough is smooth and no longer sticky. Roll out pieces of the dough in a circular shape, very thin, then place in the hot skillet. This doesn't take much time to cook - 3 or 4 minutes for each piece. At this point, the bread is speckled with dark brown spots, but still chewy and tender. Cut into wedges and serve warm.

Marcella suggests serving this with one of the recipes in the vegetable section of Essentials of Classic Italian Cooking - Sauteed Mixed Greens with Olive Oil and Garlic. That's what I served mine with, except I had to adapt. I forgot to buy rapini at the store, so I was lacking the bitter aspect of the greens. It's a mixture of spinach or Swiss chard, rapini, Savoy cabbage. Besides forgetting the rapini, I still didn't have the correct mix due to not being able to find all of the ingredients. I used spinach, kale (small, tender leaves), and Napa cabbage. And the outcome was delicious.

Try making this when you want a very quick bread to serve as an accompaniment or even as your main dish. I served the Piadina with the Mixed Greens, along with a nice glass of red wine, and I'm still stuffed, a couple of hours later.

Comments (3)

No rapini in these parts, but Belgian endive has a delightful bitterness.

Cindy, isn't this a great dish? Especially with the sauteed greens. Sometimes we use lard instead of olive oil.

Great job and I have enjoyed all of your posts!

Marcella Hazan:

Cindy, please accept my very-long-distance hugs! We shall continue to be in touch. I am assuming that all of you have a copy of Amarcord. To you I commend the pages on piadina in my reminiscences of my youth in Cesenatico.

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This page contains a single entry from the blog posted on June 2, 2011 1:01 AM.

The previous post in this blog was Apulia's Olive Bread.

The next post in this blog is Consum--Griddle Dumplings.

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