Piadine - Cheap OS meal

FemmeAuFoyer

thriftlady wrote: »

I've just found a recipe for them in this book Crazy water Pickled Lemons by Diana Henry (lots of lovely mediterranean and middle Eastern food). She calls them piadina - is piadine the plural ? She says they come from the Emilia-Romagna region She suggests using them as an alternative pizza base as well as a wrap. In her recipe they are topped with caramelised onions, walnuts and taleggio. Sound yummy.

Thanks for bringing them to our attention Happy. I'm off to try some:T

Mmmmm I LOVE taleggio, can't wait to try that!

thriftlady_2

We're having these in a sec with Finn cheese (local Brie-like cheese) and fried onions. I've layered the cheese and onions and stacked them to make a cake - I do this with tortillas and find it makes one each go much further IYSWIM. I'm serving them with salad (I've already scoffed one whilst cooking and they are yummy )

HappyIdiotTalk

thriftlady wrote: »

We're having these in a sec with Finn cheese (local Brie-like cheese) and fried onions. I've layered the cheese and onions and stacked them to make a cake - I do this with tortillas and find it makes one each go much further IYSWIM. I'm serving them with salad (I've already scoffed one whilst cooking and they are yummy )

Do you mean layered as in bread, cheese, bread, onions, bread, cheese, bread... and so on? Sounds like an interesting idea, might give that a try next time I make some.

thriftlady_2

HappyIdiotTalk wrote: »

Do you mean layered as in bread, cheese, bread, onions, bread, cheese, bread... and so on? Sounds like an interesting idea, might give that a try next time I make some.

Yep:D It was very nice, but the kids didn't like the cheese or the onions :rolleyes:

competitionscafe

thriftlady wrote: »

I've just found a recipe for them in this book Crazy water Pickled Lemons by Diana Henry (lots of lovely mediterranean and middle Eastern food). She calls them piadina - is piadine the plural ? She says they come from the Emilia-Romagna region She suggests using them as an alternative pizza base as well as a wrap. In her recipe they are topped with caramelised onions, walnuts and taleggio. Sound yummy.

Thanks for bringing them to our attention Happy. I'm off to try some:T

I have that book too (and love Taleggio cheese) so will have to have a look and try the recipe you mentioned. Have you tried the roast sweet potato, olive and feta salad? Her other book 'Roast Figs and Sugar Snow' (love her titles) is very good too - it's all winter food from Northern Europe (and is where I got the Tartiflette recipe from), thebookpeople had it for £4.99 a while ago, not sure if they still do?

Apparently you can make Naan bread in a frying pan too - must try that!

How to Make Naan (Charred Indian Flatbread)
http://cumicori.blogspot.com/2006/10/how-to-make-naan-charred-indian.html


I found this info on Piadine too:

"PIADINA

(Adapted from ITALIAN CUISINE Basic Cooking Techniques by Tony May)

Piadina are a specialty of Emilia Romagna. They are thin, flat disks, chewier and firmer than bread. Originally, piadina was cooked on an earthenware plate called a testo, which was placed over hot coals. Today, piadine (pl.) are made on the range top using a modern day testo of ghisa (cast iron) or a heavy well-seasoned black cast-iron pan."
source: http://www.theartisan.net/Piadina.htm

thriftlady_2

Yep, I've got Roast Figs, Sugar Snow too. Like most cookbooks I use them for inspiration rather than recipes. I really enjoy Diana Henry's writing.

moanymoany

They worked like a charm. I made the dough in the morning and had a tester for lunch. I made a fried red onion with a little chopped bacon and fresh tomatoes, then sprinkled it with grated cheese. We had the rest for dinner. They are very filling and delish. There are two left (I made double the amount) and I am going to have them with some salad.

Tonight I am going to make Greens, garlic and bacon. Fry some bacon in a big pan until crisp. Take out the bacon and drain, add two cloves of finely chopped garlic and gently fry. Add washed chopped greens and let them wilt as you stir 1-2 mins. Then add 300ml water or chicken stock. Simmer uncovered till tender - 5mins. Toss with the bacon and season to taste.

This will go with these or pasta, whatever. :T

HappyIdiotTalk

moanymoany wrote: »

They worked like a charm. I made the dough in the morning and had a tester for lunch. I made a fried red onion with a little chopped bacon and fresh tomatoes, then sprinkled it with grated cheese. We had the rest for dinner. They are very filling and delish. There are two left (I made double the amount) and I am going to have them with some salad.

Tonight I am going to make Greens, garlic and bacon. Fry some bacon in a big pan until crisp. Take out the bacon and drain, add two cloves of finely chopped garlic and gently fry. Add washed chopped greens and let them wilt as you stir 1-2 mins. Then add 300ml water or chicken stock. Simmer uncovered till tender - 5mins. Toss with the bacon and season to taste.

This will go with these or pasta, whatever. :T

Both of those sound really good, you must be some kind of fillings wizard! I can never think of anything beyond chicken, ham, cheese and mushrooms!

jinky67

I'm afraid I have to admit I dont do this kind of cooking very often but these sound really nice,I will defo make them tomorrow.

letterboxer

Thanks for recipe - I can only eat bread that hasn't got yeast in so these will be fine - will make some tomorrow
Cheers