Mary Miso - Recipes for every day - Cookbooks
Piadine:
300ml water
15g fresh yeast
500g white flour
15g salt
1kg butternut squash
4 table spoons olive oil
3 table spoons maple syrup
1 tea spoon curry powder
1 tea spoon paprika
1 table spoon chopped peperoncini
zest and juice of ½ lemon
8 twigs of thyme
1 tea spoon salt
pepper
1 table spoon olive oil
300g chanterelles
1 shallot, chopped
1 clove of garlic, chopped
1 table spoon butter
salt and pepper
180g sour half cream
Mix water, yeast and oilve oil with a whisk. Add white flour and knead 6 minutes to a dough. Add salt and knead another 6 minutes. Cover and let rise for 1 hour.
Preheat oven to 200°C.
Peel butternut squash, remove seeds and cut in strips. Mix oil, all the spices and lemon and marinate strips. Put on a baking tray with baking paper and roast 20 minutes in the oven.
Wash chanterelles shortly in cold water and let drain on kitchen paper.
Form 12 balls out of the dough. On some flour roll into thin piadine with 28cm diameter.
Heat up a frying pan without any fat. Fry piadine on one side for 2 minutes until the dough gets bubbles. Turn over and fry other side.
Fry shallot and garlic in hot olive oil. Add chanterelles and season with salt and pepper. Enrich with butter.
To serve fill piadine with butternut squash, chanterelles and sour half cream.
Tip: Bake piadine on a barbecue instead of a pan.
