Piadinas with salsa
Italian born cookbook author and TV host Silvia Colloca’s traditional Italian flatbread piadinias are quick to mix and easy to cook on stone with Smeg Galileo multi-cooking technology. After a short 15 minute rest, flattened balls of dough are placed on the durable refractory stone and in mere minutes the bread is golden and fluffy and aperitivo is served.
PYROSTEAM: Pizza stone | Temp: 250⁰C | Prep time: 25 mins l Cooking Time: 0 hours 5 minutes l plus the Smeg stand mixer, with dough hook attachment| Bottom shelf
Piadinas Serves 4
Piadinas are Italian flatbreads from the Emilia-Romagna region. Quick to mix and easy to cook, Piadinas are often served as a snack with salsa with aperitivo, pre-dinner drinks.
INGREDIENTS
2 cups (300g) ’00’ flour
1 teaspoon baking powder
1 teaspoon salt
½ cup olive oil
2/3 cup warm milk
Extra olive oil, to cook bread
METHOD
1. Combine flour, baking powder and salt in a Smeg stand mixer bowl with the dough hook attached.
2. Add half of the olive oil, and warm milk and mix on low speed until combined.
3. Continue to knead for a few minutes until the dough is smooth and elastic. Cover and rest for 15 minutes.
4. Divide the dough into 6 pieces, and roll each piece into a rough round, approx. 0.5cm thick.
5. Preheat the pizza stone in the oven. Brush the base of each piece of dough with extra olive oil and place onto the pizza stone. Close the oven door.
6. After 2 minutes, open the door and turn each piece, and continue to cook for a further 2 minutes, until the dough is turning golden.
7. Remove the Piadinas from the oven and allow them to cool a little.
8. Season each piece with sea salt flakes.
9. Serve Piadinas warm with a salsa.(Recipe below).
Salsa to accompany the Piadinas
INGREDIENTS
1 punnet cherry tomatoes, quartered
1/3 cup pitted olives, halved
1 tablespoon baby capers
1/3 cup oregano leaves, picked
Extra virgin olive oil
METHOD
Place all ingredients in a bowl and mix to combine.
