Mushroom Piadini Recipes

Steps:

• Basic Pizza Dough:
• In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
• Piadini:.
• Preheat oven to 450 degrees F.
• Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
• Melt butter with oil in a large skillet over medium-high heat.
• Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
• Add egg beaters and cook until eggs are no longer runny.
• In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
• Season with salt and pepper, to taste.
• Place all the filling in the center of the dough leaving a 1-inch border along the edge.
• Fold each corner over to the center. Forming a square.
• Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
• Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.

Steps:

• Add salt, 1 table spoon oil and celery seed to flour.
• Knead with water and milk. Add more milk if required.
• Heat 1 table spoon olive oil on a pan.
• Add mushrooms and spinach. Saute` for 2 minutes.
• Add cheese and saute for 2 more minutes.
• Add egg beaters and saute until every thing comes along.
• Heat oven at 400 degree F.
• Roll into a 6 in circle and then fold sides to get a strip of 3 inch.
• Fold the strip again to reduce to a square.
• Roll again to a square.
• Stuff mushroom gravy and fold to a star shape.
• Bake in for 15 minutes.

Steps:

• Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

Steps:

• Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
• Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
• Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

Steps:

• Bring a pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Bring the water back to a boil, and boil for two to three minutes, depending on the sturdiness of the greens. Transfer to the ice water to cool for a few minutes, and then drain and squeeze out excess water. Chop coarsely.
• Preheat a panini grill. Brush both sides of the mushroom slices with olive oil, and grill for one to two minutes. Season if desired. Heat 1 tablespoon olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the greens. Toss to coat with oil, and season to taste with salt and pepper. Remove from the heat.
• Sprinkle half the cheese over two of the bread slices, and top the cheese with a few mushroom slices. Next, pile half the greens on top, and press them down with the back of a spoon. Top the greens with the remaining cheese, and cover with the remaining bread. Brush the outside of the sandwich with a little olive oil. Place in the panini maker, and grill for three to five minutes until the cheese has melted and the bread is toasty.