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Amarcord....what a piadina!

4 aprile 2014

Piadina is a very popular street food in Romagna region, on the Adriatic Coast, in Middle of Italy.  It is an unleavened  flatbread used as a foil that can be stuffed with many delicious ingredients and the folded to bite!  Amarcord (probably you know the word from the unforgettable movie by master of cinema Federico Fellini ) means in Romagna dialect  I remember  (with a nostalgic sentimental connotation).amarcordToday connecting evocative memories and street food I’d like introduce you Amarcord, a traditional family run piadineria (small shop), one of  the very first traditional piadinerie in Italy opened outside of Romagna created by an idea of  Massenza brothers, Enrico and Simone, in 1996.   Located in northern Italy, Brescia, the leitmotiv of Amarcord is to keep working everyday onamarcord2014-_GV88566 quality ingredients (organic, traditional, slow food presidia) offering a tasty but affordable street food! " Freshly prepared piadinas’ dough every 12 hours and each working is hand made without using yeast, bicarbonate, lactose or preservatives.  A  rich variety of different fillings: cold cuts or fish based, certified vegan - vegetarian and lactose free options. And certified Conosci il tuo pasto! By the way also available at Amarcord  a mineral water & Italian Beers selection (Simone is hydro sommelier and beer taster) and an extra virgin olive oil amarcord2014-_GV1600selection. Because Everyone should be afforded Taste and Quality which can be found even in a simple product as piadina, as  Simone&Enrico tell. I asked  Simone the recipe of a light  and tasty piadina for Conosci il tuo pasto followers and let's try to prepare a tasty vegetarian Piada Contadina (Peasant’s piada) Serves 4 For the piadina dough: Organic whole spelt flower 200gr Organic Kamut flower 200gr Organic whole weat flower 100gr Still low mineral content water, 200mL Sea salt 6gr Extra virgin olive oil 75gr For the stuffing: Baby Leaf Lettuce, 100g Organic Rocket 100gr Pachino Cherry Tomatoes, 200g   Red Tropea onion 200gr Organic dried Chickpeas 200gr (if you are in a hurry you can use organic canned ones, otherwise you can cook a more quantity of chickpeas so that you have them ready for a salad, a soup or a yummy hummus!) 2 garlic cloves, A couple of sage leaves Balsamic honey vinegar Vegetable stock Sugar Extra virgin olive oil Salt and Pepper piadina-lowLet's prepare the dough . Mix the flours in a mixing bowl,  slowly  add the at room-temperature olive oil . Add water until you’ll obtain a stiff, not sticky and workable dough. Add some flour if it gets too liquid or some water if too solid. Work the dough for 5-8 minutes, until the dough is smooth and elastic.  Keep kneading the mixture to obtain a ball shaped dough that will be put in a bowl, covered with flour. Cover with a moist cloth and let rest in the fridge for 30 minutes. Soak the chickpeas in water overnight. Rinse thoroughly under cold water, strain and empty in a saucepan. Add cold water, 2 garlic cloves and a couple of  sage leaves. Cook till they are tender! Peel the onion, wash them and cut them into rings. In a pan with little oil stir-fry the onions for a couple of minutes. Add a spoonful of warm veg broth, salt and let it cook for about 15 minutes according to the thickness of the onions until tender . When ready switch to high flame, add the balsamic honey vinegar, a teaspoon of sugar and caramelize for 2 minutes. Once the dough has rested divide it into 4 pieces; roll each piece into a ball. Push each ball with the palm of your hands and flatten into four disks with your fingers then roll them out with a floured rolling pin to a 25-30cm round, about 3-4mm thick piadinas. To obtain a perfectly smooth and regularly round rim use a circular round forms or a dough cutter.  Heat a cast-iron griddle or a non stick pan until very hot. Brush both sides of each piadina and grill over moderate heat, turning once, until golden and cooked through, 1 to 2 minutes. The dough is moist, and with the heat it may puff up. If it does, tamp down the bubbles with a spatula. Once cooked put the piadinas on a dish to be filled. Fill the piadinas with a lay of rocket, adding the onions, the sliced cherry tomatoes and a spoon of chickpeas. Drizzle with olive oil, add salt and pepper according to you taste. Roll the piadina giving it a cone shape! Enjoy!  logoamarcord-low