Piadina

Charlie was missing his “nona” (grandmother), so we made “piadina”, an italian version of a mexican flour tortilla. One can fill a piadina with whatever they wish.

You can cook with tile in the oven (or a stovetop) as long as it’s UN-glazed. We needed to replicate an “testo”, or an Italian, terracotta griddle. So ... off we went to the pottery section of Home Depot, bought an unglazed, terra-cotta flower-pot base, brought it home, and threw it on the stove! It works. It ACTUALLY works! Who knew a crisp $10 bill could provide such a carbohydrate paradise?!


Therefore ...
1. Buy a flower pot base. Place it on your stovetop burner and let it get very, very hot. If the dough is not hot enough, it will stick to the tile. (Make sure the gas is on high.)

2. Make a dough of flour, baking soda, olive oil, and water.

3. Roll it on a floured base, make it super flat, and throw it on the flower pot base that’s on the stove-top.

4. Let it cook and occasionally lift the piadina to peek below to see if it is ready to flip over. (When it’s cooked, you’ll get those pretty, toasted brown spots speckled over your dough.)

5. Toast the other side.

6. Fill one half of the piadina disk with your craving then fold it over.

7. MANGIA!

We were craving salty-sweet combinations, so I opted to fill our piadina with the following (We are practicing our Italian):

1. Cipolla (onions that we carmelized)
2. Arugula (arugula), and
3. Formaggio (cheese, specifically Fontina)

CIAO Bologna!