A piadine is the Italian version of a tortilla. They are pan fried flatbreads. Anyone who has tasted them on holiday in Italy is probably sold forever.
The sandwiches are eaten warm and you can top them with anything your heart desires, such as this one with tapenade, olives, grilled aubergine and feta. A delicious recipe from Oil &Vinegar. Nice for Easter brunch?
Ingredients for 6 people
For the dough
For the piadine
Getting started
For the piadine, place flour, baking powder, olive oil and salt in a mixing bowl, mix until
even and form a ball. Let it rise covered in a warm place for 10 minutes
. Divide the dough into 80 gram balls and put it covered again in a warm place, this time for half an hour. Roll out the balls into thin slices and fry them in a
dry frying pan until they are cooked.
Heat a grill pan and fry the aubergine slices on both sides for about 1 minute. Remove the pits from the Kalamata olives and cut into small pieces. Spread the Aegean tapenade on a piadina, place the grilled aubergine on top and crumble the feta over it. Place pieces of olive on the feta and finish with a little arugula mixed with olive oil.
This is a recipe from Oil &Vinegar, authority when it comes to olive oil and vinegar. For more information, visit the Oil &Vinegar website.
Recipe and Image:Oil &Vinegar
