Goat Cheese and Greens Piadine
A piadina, a thin chewy flat bread cooked over coals is an ideal vehicle to showcase fresh produce. This entree was cooked in the oven and then topped with salad, juicy stone fruit, nuts and grassy goat cheese.
- First she made flatbread from scratch:
2 1/4 cups all-purpose flour, divided (about 10 ounces)
Dash of sugar
1 package dry yeast (2 1/4 teaspoons)
6 tablespoons warm water (100 degrees to 110 degrees)
1/2 cup warm water (100 degrees to 110 degrees)
1/2 teaspoon salt
1. lightly spoon flour into dry measuring cups; level with knife.
2. dissolve sugar and yeast in 6 tablespoons warm water in a large bowl; stir in 1/4 cup flour. Let stand 30 minutes or until bubbly. Add 1 3/4 cups flour, 1/2 cup warm water and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic(about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) , free from drafts, 1 hour until double in size. Punch dough down; cover and let rise 5 minutes. yeilds 2 11 inch crusts. (12 servings)
1 tablespoon minced shallots
2 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cornmeal, divided
2 teaspoons extra virgin olive oil divided
3 cups trimmed arugula (2 ounces)
1 1/2 cups thinly sliced ripe plums (about 2)
2 1/2 tablespoons chopped unsalted almonds, toasted
1/2 cup crumbled goat cheese
1. preheat oven to 350
2. combine first 5 ingredients in a large bowl; stir with a wisk. set aside
3. after flatbread has been punched and risen for 5 minutes. Divide dough into 2 equal portions. working with 1 portion at a time (cover remaining dough) roll each half into a 12 inch circle on a floured surface. Place each dough circle on a baking sheet sprinkled with 1 tablespoon cornmeal. Brush each portion with 1 teaspoon oil, leaving 1/2 inch border. pierce entire surface liberally with a fork. Bake 350 for 10 minutes until crisp.
4. Add arugula, plums and almonds to vinegar mixture; toss gently to coat.
5. remove flatbreads to cutting board; top each half with arugula mixture and 1/4 cup goat cheese. Cut each piadina in 1/2. Yeild; 4 servings
fat 12 gr
sat fat 3.1 gr
protein 13 gr
carb 65 gr
fiber 4.2 gr
iron 4.6 gr
sodium 476 mg
calc 75 mg
I am happy she got on this cooking for health kick...this stuff is delicious.
she will be hooking up the home made energy bars for dauset...yayyy