Filled Piadina with Aurugula Pesto and Dandelion treacle
|15 g||Olive oil|
Dissolve the yeast in lukewarm water. Kneat the flour, salt, olive oil and the yeastwater to an elastic dough.
From the dough to 100 g balls. Cover each baking tray in the fridge and let it rise for 1 hour with plastic wrap.
Form the dough into Piadinas after 1 hour. Bake it in the tilt roaster until its golden brown.
Dandelion treacle (prepare 1 day in advance)
|150 g||Granulated sugar|
|15 g||Dandelion blossom|
Cover the Dandelion blossoms with water and let it boil. Let it boil for 10 minutes and soak overnight.
Caramelize the sugar and infuse it with the Dandelion-Fond. Concentrate the Dandelion-Honey until it reaches its desired texture.
|30 g||Olive oil|
Wash the aurugula and mix every ingredient.
|200 g||Black olives|
Mix the olives and dry it at 85°.
Filling of the piadinas
|200 g||Slow Food ham|
|80 g||Dandelion treacle|
Cover the piadinas with creamcheese. Coat it with ham, dandelion treacle and oliveground, cover it up with the sides and roll it.