Piadina with Gorgonzola Cheese and Walnuts | Quick Italian Flatbread
(0)
30 min
Quick
Sezamo
O reinterpretare nord-italiană irezistibilă: piadina artizanală rumenită la tigaie, umplută cu Gorgonzola cremoasă topită, miez crocant de nucă rumenit, rucola proaspătă și un fir delicat de miere polifloră.
Preparation method
Preparing the dough and walnuts
Roughly chop the walnut kernels and lightly toast them in a dry pan for 2-3 minutes until fragrant, then let them cool on a plate.
In a large bowl, sift the white flour and mix it with the baking powder and table salt. Make a well in the center.
Pour the extra virgin olive oil and lukewarm water into the well. Mix vigorously with a fork, then knead the dough by hand for 5-7 minutes until smooth and elastic.
Chef's tip
Do not cook the piadina for too long before folding: the dough must remain flexible so it folds easily without breaking.
The pan must be completely dry, with no added oil, to ensure the characteristic golden spots of a traditional piadina.
For extra intensity, you can combine Gorgonzola Dolce with a touch of Gorgonzola Piccante, both perfectly balanced by the honey and walnuts.
35 min
Under an hour
