For a little over a year now, I have been waiting for quinces to come back into season so I can make a version of Philippa Sibley’s Hansel and Gretel dessert.
Last month, I bought some quinces and some apples, and I poached and I baked and I churned and I caramelised and I made a seriously tasty dessert.
But all those little notes, change and tips that we all make to recipes are messily scrawled across multiple bits of paper. Bits of paper that I do not have the time to transcribe at the moment.
You see, things are happening… things that require boxes, and tape and bubble wrap…
I have only done it twice, but I know that I do not like moving. It’s messy, dusty and my usual method of ordered chaos has disintegrated into pure disorganisation. I don’t think it helps that the cat jumps out at me from behind boxes like a ninja.
So, seeing as though the majority of my spare time is now devoted to boxing up my life, I offer you all not the beautifully poached quinces and apple crumble ice cream that has been the plan for two weeks now; instead, I present a quick (plus resting time!) and easy recipe that can be adapted according to your mood, cravings, time and whatever it is you have in the fridge.
Piadina is Italy’s lesser-know flatbread, after pizza and focaccia, can be just as tasty – there’s a lot of bad pizza out there – and is much easier to make. It’s great as a snack or as a base to top with a variety of ingredients from cheeses to cold cuts to vegetables. I love them folded over and stuffed with pesto, rocket, tomato, avocado and lots of burrata.
And I promise to share the poached quinces and ice cream dessert very soon. But until then, grab a piadina and enjoy this week’s festivities at Fiesta Friday #76 with Angie @The Novice Gardener, who is this week encouraging all of us to slow down, pause, and to appreciate and value each other.
Salad and Burrata Piadina Wraps
- 500g plain flour (plus extra to dust)
- 250ml milk
- 100g vegetable oil (or half vegetable oil and half extra virgin olive oil, or lard or duck fat)
- 3 teaspoons baking powder
- 2 teaspoons salt
- 6 tablespoons pesto (your favourite kind is the best choice here)
- 100g rocket (or any salad leaves)
- 3 tomatoes (finely sliced)
- 1 to 2 avocados (flesh sliced)
- 1 burrata ball (sliced as neatly as possible)
- Combine flour, milk, vegetable oil, baking powder and salt in a large bowl.
- Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour.
- Divide the mixture into 6 balls and, using a lightly floured rolling pin, roll out each ball on a lightly floured work surface until 2mm thick.
- Heat a large frying pan or chargrill pan over medium heat and cook each flatbread for 2 minutes each side or until golden.
- Spread each piadina with a tablespoon of pesto, top with rocket, tomato, avocado and burrata, fold over and serve.
Recipe by Matteo Carboni via the SBS Food website.