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than 3 millimetres thick. Dust each disk with flour to stop it sticking. Cook the "piadine" one at a time, first on one side
then on the other, patting them down flat with a fork. Add cheese or cooked or cured meats to taste and serve hot.
Pugliese (Puglia)
Ingredients to serve 4: 400 g bread dough / 1 large onion / 60 g pecorino cheese / 2 tins peeled tomatoes / salt / pepper (if
liked).
Chop the onion, drain and mash the peeledJ tomatoes. Grate the pecorino into large flakes (as for carrots). Spread out the
dough after remixing with a little oil. Dust with flour, add the chopped onion, peeled tomatoes, salt, pepper and a little oi
and top with the pecorino cheese. Place in the oven using the special wooden scoops and cook for 4/5 minutes.
Romana (Rome)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 4 anchovy fillets / 1 handful
capers preserved in salt.
Drain and mash the peeled tomatoes: wash the capers and anchovies thoroughly. Cut the fillets into little pieces and slice
the mozzarella Spread the dough thin and add the peeled tomatoes to within 2 centimetres from the edge, salt vely
sparingly, add the capers, the anchovy pieces and a little oil and place in the oven using the special wooden scoops Add the
mozzarella after 2/3 minutes in the oven and continue cooking for a further 2 minutes.
Siciliana (Sicily)
Ingredients to serve 4: 500 g brad dough / 4 salted anebovies / 20 black olives with ehili / one bunch Sresh basil / 1 cup
tomato purée / 100 g mozzarella (if liked) / salt / oil to taste.
Spread out the dough fairly thickly. Dust with flour, cover with a napkin and put to one side. Wash and fillet the anchovies,
wash the basil and remove the leaves, and chop the mozzarella. Place the mozzarella on the dough followed by the tomato,
the basil leaves, the anchovies and the black olives. Add a little oil and cook for 5/6 minutes, taking care that it does not
burn round the edge. The dough should be thick and well risen.
Italian traditional "Tigella"
The so-called Crescentine or Tigelle are typical of Modena and they are made with flour, yeast and water. They can be
stuffed with the typical cunza, a mixture of lard, rosemary and garlic, or with meat, cheeses or vegetables.
Ingredients: 1 kg flour, 1 cube of yeast (for salt) dissolved in warm milk, 1 cup of milk, 1 cup of sparkling water, 1
tablespoon of olive oil and salt.
Crumble the yeast in a small bowl, pour a little warm milk to cover the yeast: stir to dissolve the yeast and let stand a few
minutes. Pour the flour into a large bowl, make a hole in the center and pour in the yeast mixture, water and salt. Mix the
ingredients very well. Make a ball and continue to knead on a floured surface until dough is smooth and soft. Place the
dough in a floured bowl, cover with a clean towel and let rise for at least an hour in a warm place.
When the dough is ready, roll it out with a rolling pin into a sheet about 1 cm thick from which you have to make some
discs of 10 cm diameter. Tigelle are now ready to be cooked.
Preheat the oven as described in the OPERATION paragraph, by setting the "1" position on the thermostat for 15 minutes,
then move to position "2" for about 15 minutes.
After preheating, set the position "2 ½" or "3", wait 5 minutes and place the tigelle on the firestone. Close the top cover in
position B (see OPERATION section for reference) and cook for about 3/ 4 minutes.
Cut and fill while the tigelle are still hot.
Piadina romagnola
Piadina romagnola is an Italian traditional wrap, very common in the North of Italy and typical of Emilia Romagna.
Ingredients for 6 persons: 400g type 00 flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 4
tablespoons of olive oil, 250 ml of very hot water.
Mix the flour, baking powder and salt in a large bowl. Add the olive oil: ingredients should be blend together very well.
Add the water and mix the dough quickly with a fork or with your hands. Transfer the dough on a pastry board and
continue working the dough for about ten minutes. Put the dough in the bowl, cover with a plastic wrap and let it rest for
about 20-30 minutes. Shape into balls approximately of 100 grams. To get the 100gr piadina, you need to roll out the
dough with a rolling pin as much as possible and then with a lid 24cm in diameter and with the help of the pizza cutter you
will cut out 6 circles of dough.
Preheat the oven as described in the OPERATION paragraph, by setting the "1" position on the thermostat for 15 minutes,
then the position "2" for about 15 minutes.
After preheating, set position "2 ½" or "3", wait 5 minutes and place the piadina on the bottom firestone. Close top cover in
position B (see OPERATION section for reference) and cook for about 1-2 minutes. Once finished, garnish to taste.
SANDWICHES
Pressed Picnic Sandwich
Ingredients: 1 large loaf of ciabatta bread, sliced lengthwise, 3-4 tablespoons fresh pesto, sliced sweet sopressata, 3-4 slices
ham, 3-4 slices provolone cheese, 3-4 slices mozzarella cheese, 6-8 basil leaves. Cooking time: 2 mins.
The Sun-dried Goat Sandwich
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