Tuesday, May 28, 2019

Piadini with Gorgonzola, Prosciutto, and Fig Jam

This variation of this Italian flatbread dish, Piadini with Gorgonzola, Prosciutto and Fig Jam, is stuffed with salty cheese, a mixture of herbs and spicy arugula Serves 8 Total Time 1 hour


5 tablespoons olive oil
1 teaspoon snipped fresh thyme or oregano or 1 teaspoon dried thyme or oregano, crushed
1 clove garlic, minced
2.5-2.75 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup water
3/4 cup fig jam
4 ounces Gorgonzola or blue cheese, crumbled
2 cups lightly packed arugula
2 – 4 ounces thinly sliced prosciutto, torn into bite-size pieces
Ground black pepper


In a small bowl whisk together 4 tablespoons of the oil, thyme and garlic. Set aside. In a large bowl combine 2 1/2 cups of flour, the baking powder and salt. Add in the water and the remaining 1 tablespoon oil o the flour mixture, stir until a ball forms. Turn out dough onto a lightly floured surface. Knead for 3-4 minutes or until the dough is soft, pliable and smooth, adding remaining flour as needed. Divide dough evenly into four balls. Roll each ball into a 8-9” circle. Brush both sides with the oil mixture.

For a charcoal or gas grill, grill the dough rounds on a greased rack of a covered grill directly over med/high heat for 2-3 minutes or until browned and crisp. Turn over spread on the fig jam and sprinkle with cheese. Grill an additional 2-3 minutes or more until browned and crisp. Remove from heat. Top with arugula and prosciutto. Sprinkle with pepper. Fold in half and serve. Yum Yum!

Grill Pan Method:

Heat a greased grill pan over med/high. Cook one or two dough rounds on the hot grill pan for 2-3 minutes or until bottoms are browned and crisp. Turn rounds over, spread with fig jam and sprinkle with cheese. Cook an additional 2-3 minutes or until browned and crisp. Remove from heat. Repeat with the remaining dough rounds. Serves as above.

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