■ You can use all kinds of
fillings for your piadina.
Here are three of the
most popular combos:
1. Shaved prosciutto with
sliced bocconcini, rocket
and mint leaves.
2.
Smoked trout with
chopped dill, chopped
walnuts, garlic oil and
cream cheese.
3.
Sliced tomato with
sliced provolone, sliced
red onion and basil.
Plum tart
■ The number of plums
you need will depend on
the individual fruit size.
134
BETTER HOMES AND GARDENS, APRIL 2011 bhg.com.au
fastfood
Plum tart
aside for 5 minutes. Divide
dough into 8 pieces and roll
each to 2mm thick.
2 Preheat a barbecue grill
to medium-hot. Arrange filling
of your choice (see Cook's
tips, below left), 1-2cm thick,
on 1 side of each round. Fold
over rounds, then cook for
4 minutes on each side or
until lightly blackened. Serve.
■ Per serve:
2487kJ; protein
13.5g; total fat 18.5g (sot. fat
6g); carbs 90g; sodium 608mg;
Gl estimate high
Ocean trout with
pangrattato
Preparation time: 5 mins
Cooking time: 10 mins
Serves 4
4 x 160g boneless ocean
trout fillets, skin on
Salt and pepper, to season
Olive oil cooking spray
2 tsp unsalted butter
2 slices bread, finely diced
2 bunches asparagus,
trimmed, halved
250g punnet cherry
tomatoes, halved
Vz
bunch dill, chopped
Juice of 1 lemon
Ocean trout with pangrattato
STEP 1
Season fish with salt
and pepper, then spray each
side with oil. Heat a large non-
stick frying pan over a medium
heat. Add fish, skin-side down,
and cook for 5 minutes.
STEP 2
Add butter and bread,
then turn fish and cook for a
further 2 minutes. Remove fish
from pan and transfer to a plate.
STEP 3
Add asparagus to
pan, then cook for 2 minutes
or until just tender. Add
tomato, dill and lemon juice.
STEP 4
Arrange asparagus
mixture on plates, top with fish,
then spoon over any remaining
bread and pan juices. Serve.
■ Per serve:
1140kJ; protein
35g; total fat 9.5g (sat. fat 3g);
carbs 10g; sodium 353mg;
Gl estimate high
Plum tart
Preparation time: 15 mins
plus 30 mins chilling time
Cooking time: 40 mins
Serves 6-8
1 50g cream cheese,
chilled, diced
200g plain flour
30g icing sugar
2 egg yolks
STEP 2
STEP
1 cup brown sugar
75g unsalted butter
10-12 plums, halved (see
Cook’s tips, left)
Double cream,
to serve
STEP 1
Preheat oven to
180°C. Combine cream cheese,
flour and icing sugar in a food
processor and pulse until
crumbly. Add yolks and pulse
until dough comes together.
STEP 2
Roll out dough
between 2 sheets of baking ►
Piadina
Preparation time: 15 mins
Cooking time: 10 mins
Serves 4
500g plain flour
50g lard
180ml warm water
1 Tbsp extra virgin olive oil
Salt and freshly ground
white pepper, to season
Extra Dour, for kneading
1 Put flour,
lard, water and
oil in a large bowl. Season
with salt and pepper, and
mix to form an elastic
dough, adding more water
if required. Turn out dough
onto a lightly floured surface
and knead until smooth. Set
