Salad and Burrata Piadina Wraps

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.

Salad and Burrata Piadina

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

  • Servings: makes 6 piadina
  • Print

Salad and Burrata Piadina

Ingredients

  • 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)

Method

  1. Combine flour, milk, vegetable oil, baking powder and salt in a large bowl.
  2. 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.
  3. 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.
  4. Heat a large frying pan or chargrill pan over medium heat and cook each flatbread for 2 minutes each side or until golden.
  5. 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.

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About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

5 responses to “Salad and Burrata Piadina Wraps

  1. Just goes to show how much I know about Italian food – I’ve never heard of piadina before! Must try and make these. Especially as I’m really keen on making foods that I don’t have to bake right now. And I hope your impending move goes well. You are moving?! And not just packing ‘cos you dislike it!

    • Hello Sir! Piadina are so moreish, they’re great on their own as well. Let me know if you try them out. And thank you, we are indeed moving… and still packing books!

  2. This looks wonderful!!! Yes please! Pass it over 🙂

  3. skd

    This is a wonderful tribute.

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