Thüringer Bratwurst is perhaps the oldest bratwurst in Germany. Dating back to the 15th century, it…
Piadina with prosciutto, burrata, grilled nectarine and rocket pesto
Piadina is an Italian flatbread that you can easily and quickly bake on your Big Green Egg. It somewhat resembles homemade tortillas and it is very simple to prepare. In the past, the dough was made using lard, but these days it has been replaced with olive oil in many recipes. All you need is flour, salt, baking soda, olive oil and water; ingredients that you always actually have at home. In this recipe, Sarah Puozzo tops the piadina after baking with prosciutto, rocket, burrata and nectarine grilled on the kamado, with homemade rocket pesto as finishing touch.
INGREDIENTS
Piadina
500 g patent flour, plus extra for dusting
10 g salt
1 tsp baking soda
50 g olive oil
200 g lukewarm water
Filling
4 nectarines
2 tbsp olive oil
200 g prosciutto slices
100 g rocket
2 balls of burrata weighing 125 g
Pesto
1 clove of garlic
1/2 tsp sea salt
50 g rocket
40 g unsalted plain almonds
10 g grated Grana Padano
125 ml olive oil
IN ADVANCE
Light the charcoal in the Big Green Egg and heat to a temperature of 220°C.
Place the Half Cast Iron Plancha with the ribbed side up on the convEGGtor Basket, place it in the EGG and preheat the plancha for 10 minutes.
In the meantime, add all the ingredients for the piadina to a bowl and mix well until it forms a compact mass. Place the dough on your work surface and knead into a supple and elastic dough for about 5 minutes. Place the dough in a bowl, cover with cling film and let it rest for at least 10 minutes.
PREPARATION
For the filling, halve the nectarines, remove the pits and cut the nectarines into wedges. Brush them with the olive oil and place the wedges on one of the cut surfaces on the plancha. Grill for 2-3 minutes until the fruit has a nice grill mark. Turn the nectarine wedges onto the other cut surface and grill for another 2-3 minutes.
Remove the nectarines from the EGG and place the wedges on a plate. Remove the plancha from the EGG, place the convEGGtor in the basket and the Stainless Steel Grid on top. Place the Baking Stone on top. Close the lid of the EGG and bring the temperature to 275°C. Preheat the stone for at least 20 minutes, so that it is thoroughly hot.
In the meantime, for the pesto, peel the garlic and crush the clove with the sea salt in a mortar. Add the rocket and grind finely. Then add the almonds and mash them into the pesto. Sprinkle the Grano Padano over the pesto and pour in the olive oil. Mix well and set aside.
Divide the dough into six equal portions and ball them up on your work surface. Dust your work surface with flour and place a dough ball on it. Roll these out to about 2 millimetres thick, turning the dough a quarter turn each time. Place the paidina on the hot Baking Stone and bake for 2-3 minutes until the underside is golden brown. Turn the piadina over and bake for another 2-3 minutes.
Place the piadina on a plate and top one half with a sixth of the prosciutto and rocket. Spread some burrata on top, sprinkle with pepper to taste and top with nectarine segments. Spoon some of the pesto on top and fold the piadina closed. Make the remaining piadina in the same way.
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