Monday, June 05, 2006

Delicious Piadine


piadine


We had Piadine in Sunseri's tiny cafe in Pittsburgh's strip district. Piadine is an underbaked pizza like bread. It is usually filled with a hearty salad. All you have to do it is fold it over, Newyork Pizza style and eat it. It is a messy affair but it makes a hearty meal out of salad.

I loved the piadine we had and so tried Michael Chiarello's recipe. I love the kind of food he cooks, the ease with which he seems to entertain and also his gorgeous house (as shown on TV, of course). It is necessary to bake the dough until it just colors so that the bread will be soft and pliable to fold. You can also freeze a portion of this dough and make a pizza out of it.

Micheal smears a delicious red chili paste on the piadine before baking. I tried this in the piadine I made and it was totally delish. The bread was good enough to eat without any salad. If you decide to make this, consider making the chili paste too.

Calabrian chili paste

6 T evoo
1 clove garlic finely minced
1 T red chili flakes
1/2 tsp salt

Heat 2 T oil. Add the chili and garlic, and saute 30 sec until fragrant. Remove from heat. Add the remaining oil and the salt.

This can be stored in the fridge for upto a week. Before the bread is baked, a generous coating of this paste is smeared on top.

I like to make the piadine to hold a delicious mesclun salad with pears, gorgonzola and walnuts.

4 comments:

  1. That looks so delicious, Mika. I had never heard about, let alone eaten this bread. It sounds perfect for wrapping summery salads in.

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  2. Hi Nupur- It is delicious, really. I keep visiting your blog for new posts. I am missing them very much.
    Thanks for your comments.


    l g- Evoo is extra-virgin olive oil, an acronym coined by Rachel ray, the 30 min chef.

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  3. I've never heard of Piadine. Thanks for the recipe link. I too like his style of cooking.

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