Mushroom Piadini Recipes

MUSHROOM PIADINI

Steps:

• Add salt, 1 table spoon oil and celery seed to flour.
• Knead with water and milk. Add more milk if required.
• Heat 1 table spoon olive oil on a pan.
• Add mushrooms and spinach. Saute` for 2 minutes.
• Add cheese and saute for 2 more minutes.
• Add egg beaters and saute until every thing comes along.
• Heat oven at 400 degree F.
• Roll into a 6 in circle and then fold sides to get a strip of 3 inch.
• Fold the strip again to reduce to a square.
• Roll again to a square.
• Stuff mushroom gravy and fold to a star shape.
• Bake in for 15 minutes.

PIADINA RECIPE | AUTHENTIC ITALIAN FLATBREAD

Steps:

• Place the flour in a bowl with the baking soda and salt. Mix well. Then add the oil and water. Mix everything for a few minutes until you get a soft but compact dough.
• Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 portions of about 100/110 g each (3.5/3.8 0z).
• Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel. Roll out each ball with the help of a rolling pin, forming a disc with a thickness of 4/5 mm (about 0,20 inch) and a diameter of about 20/25 cm (8/10 inch).
• Cook the Piadina one at a time in a preheated non-stick pan. Turn the Piadina after a minute or when bubbles form. Repeat it twice, pricking it here and there with a fork. The piadina must cook about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden color and the characteristic small dark spots have appeared on the surface.

SPINACH, MUSHROOM, EGG PIADINI

Steps:

• Basic Pizza Dough:
• In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
• Piadini:.
• Preheat oven to 450 degrees F.
• Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
• Melt butter with oil in a large skillet over medium-high heat.
• Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
• Add egg beaters and cook until eggs are no longer runny.
• In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
• Season with salt and pepper, to taste.
• Place all the filling in the center of the dough leaving a 1-inch border along the edge.
• Fold each corner over to the center. Forming a square.
• Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
• Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.

FONTINA & MUSHROOM PANINI

Steps:

• Heat butter in a saute pan til very hot, then add mushrooms. You want them to brown some, but not to give off a lot of liquid. Add sage, salt and pepper, til soft, but not too limp. Set aside.
• Butter one side of bread slices, place two in pan, sprinkle with half of the cheese, top with mushrooms, sprinkle with the rest of the cheese, and top with bread, butter side up.
• In my panini maker it's about 3-4 minutes for how I like it.
• To cook in a pan---cook over medium low heat until the bread is toasty, turn (carefully!) and weight the sandwich with another pan (or press down with a spatula) til golden.