piadina.

One of my life goals is to discover all of the different ways with which I can stuff fillings into bread-like vehicles for easy food consumption (because nothing is better then hand-held foods).  You would think this would be an easy task (how many riffs on the sandwich can there possibly be?) but it is not (do you know how many nationalities have their own version of a sandwich!).  This is why I am hear to talk about the piadina.  

I was introduced to the piadina by my parents (they tend to introduce me to all good things in this world).  It is a cross between a tortilla and a pita which I suppose makes it an Italian flatbread but calling it an Italian flatbread makes it sound so boring and un-special and piadina are the furthest thing from boring.  Essentially it is an unleavened bread that gets cooked over the grill until char marks appear (the char marks are key). It then gets topped with any number of things, though if this picture is any indication I am partial to delicious Italian goat cheese, sopressata, arugula, apricots, and a nice drizzle of honey.  

This is the perfect hot weather food and just the right vehicle for transferring the bounty that exists this time of year into your mouth via something other then your typical bread.  It also sounds cool which is reason enough to make it.  

Piadina

Recipe from the NYTimes

Typically piadina are made with lard and while versions made with lard are spectacular, they aren't nearly as practical (who has lard on hand at all times?).  This version with olive oil allows you to make piadina any night of the week, no special ingredients necessary.   

Makes 8

2 ½ cups unbleached all-purpose flour (or 3 ½ cups all-purpose if you want to omit the whole wheat)

1 cup whole wheat flour

1 teaspoon salt

½ teaspoon baking powder

1 cup warm water (105 to 115 degrees)

¼ cup olive oil

Optional toppings (but let’s be honest, the sky’s the limit) – Goat cheese, arugula, sliced peaches or apricots (or really any stone fruit), sopressata or salami, Tallegio (a personal favorite), shaved Pecorino, the list goes on..

In a food processor or heavy-duty mixer, combine the flour, salt and baking powder. Add the water and oil. Process or mix until the dough is smooth and elastic, about 1 minute. Remove from the machine, and knead briefly by hand on a lightly floured surface. Shape the dough into a ball. Cover with a bowl, and let rest 1 hour.

Cut the dough into 8 pieces. Cover all but 1 piece with a bowl. On a lightly floured surface, shape the piece into a ball. With a rolling pin, roll out the dough to an 8-inch circle. Place a piece of wax paper on a large dinner plate, and put the circle of dough on it. Roll out the remaining dough, stacking the circles on the plate with wax paper in between. (To Note – You can store the rolled out piadina in the fridge for up to 2 days before cooking.)

Preheat the oven to 175 degrees. Heat a nonstick (or cast iron) skillet over medium-high heat. Test the temperature by flicking some droplets of water onto the surface; if the water sizzles and evaporates quickly, the griddle is ready. Place a circle of dough in the skillet. Cook 30 seconds, or until the dough begins to stiffen and turns golden brown. Flip the piadina, and brown the other side. Place the piadina on a piece of foil in the oven, and keep warm until serving.

Top each piadina with the toppings of your choice.  Fold the piadina in half and serve.  

soft polenta with mushrooms and arugula.

Despite this being the winter of the polar vortex and 40 inches of snow there wasn't a whole lot of stick-to-your-ribs comfort food cooking happening in my kitchen this year.  There were soups.  Lots of soups.  Lots of squash based soups (I sense a theme).  But I found myself shying away this season from the stews and baked pasta dishes I would normally embrace.  I'm currently scratching my head as to why this was the case (especially since cheesy baked pastas are the love of my life), so let's try and rectify this situation shall we?  

Polenta with mushrooms is the definition of stick-to-your-ribs winter eating but it doesn't require the level of time and effort most winter dishes seem to call for.  I find the transformation of cornmeal into polenta a rather magical process.  Taking the simplest of ingredients (water, cornmeal, salt) and turning into a luxurious meal is incredibly satisfying and it makes you feel so fancy and adult-like (even if you are eating dinner on your living room floor). Here soft polenta creates the perfect bed for a tangled mess of meaty mushrooms and spicy arugula garnished with just enough parmesan that you feel indulgent.  

Soft Polenta with Mushrooms and Arugula

Serves 2

This is winter eating at is finest.  It somehow manages to be both hearty and comforting without being overly heavy.  No cream, minimal cheese, it's "light" winter eating though I could think of a million ways to up the indulgence factor but really that's not necessary (sometimes restraint is a good thing).  

Soft Polenta
Recipe from Lidia's Family Table by Lidia Bastianich

2 1/2 cups water
1 bay leaf
1 teaspoon salt 
1 tablespoon extra virgin olive oil 
1/2 cup coarse yellow cornmeal (polenta)
1/4 - 1/3 cup Pecorino or Parmesan cheese 

In a heavy bottom medium-sized pot add the water, salt, oil, and bay leaf.  Whisking vigorously with one hand, pour the polenta into the water in a thin steady stream (a spouted measuring cup is helpful here). Keep whisking until all the cornmeal is incorporated and the mixture is smooth. Turn on medium-low heat and gradually bring the polenta to a boil. This will take about 8 minutes. You can leave the pot for a couple of minutes but stir frequently and thoroughly, especially the bottom, sides, and corners. As soon as you feel thickening, use a sturdy wooden spoon in place of the whisk, so you can scrap the polenta from the corners and mix it in. 

The polenta will become very thick as it gets close to the boil, then big bubbles will rise and burst in (and out of) the pot. At this point, lower the heat to get a continuous but slow perking - just a couple of bubbles at a time. Set a cover on top ajar so polenta doesn't pop all over the stove.

Cook the polenta at this rate for another 20 - 25 minutes, frequently stirring, and adjusting heat as necessary. Stir more continuously near the end, scraping up the thickest polenta from the bottom and corners. 

When the polenta is glossy and just pulling away from the sides it is done and you may turn off the heat.  Stir in the Parmesan.  Divide the polenta between the two plates.  Top with half the mushroom mixture (recipe below).

Mushrooms With Arugula

1/2 pound of mushrooms, cleaned and sliced
1 tablespoon butter
1 teaspoon tomato paste
1 teaspoon sherry vinegar (optional)
Salt and pepper to taste
1 cup arugula
Additional Parmesan/Pecorino for garnish

In a large skillet, heat the butter over medium-high heat.  Add the the mushrooms to the pan and stir to coat in the butter.  As they cook, the mushrooms will begin to brown and then they will release their own juices, about 3-5 minutes.  Add the tomato paste and sherry vinegar (if using).  Stir to combine. Continue to cook for another minute or two.  Add in the arugula and salt and pepper to taste.  Remove from heat.