Yves Baumann, apprentice
David Mondel, vocational trainers
Stiftung zuwebe
Untere Rainstrasse 31
6341 Baar

zuwebe@zuwebe.ch
www.zuwebe.ch

19.08.2021

Filled Piadina with Aurugula Pesto and Dandelion treacle

Piadina dough

Ingredients

235 g Flour
8 g Salt
15 g Olive oil
12 g Yeast
143 g Water

Preparation

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)

Ingredients

150 g Granulated sugar
15 g Dandelion blossom
90 g Water

Preparation

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.

Aurugula Pesto

Ingredients

200 g Aurugula
30 g Olive oil
5 g Salt

Preparation

Wash the aurugula and mix every ingredient.

Oliveground

Ingredients

200 g Black olives

Preparation

Mix the olives and dry it at 85°.

Filling of the piadinas

Ingredients

4 pieces Piadina
160 g Creamcheese
200 g Slow Food ham
120 g Aurugula
80 g Dandelion treacle
100 g Oliveground

Preparation

Cover the piadinas with creamcheese. Coat it with ham, dandelion treacle and oliveground, cover it up with the sides and roll it.