- Vegetable Egg Rolls - Fried or Baked
- Chocolate Terrine with Chocolate Covered Strawberries
- Red Velvet Cheesecake Brownies with Chocolate Lace Cups
- Basque Burnt Cheesecake
- Chocolate Mocha Fault Line Cake with Chocolate Sail
- Crispy Onion Rings
- Croque en Bouche or Croquembouche
- Spinach and Shiitake Mushroom Stuffing
Homemade Cheese Piadinas
While traveling through beautiful cities of Italy I ran over these flat breads called Piadinas. I fell in love with them and knew that once at home will try a recipe in my own version. I usually make cheese piadinas and use in various savory meals like in this Sautéed Brussels Sprouts recipe.
Piadinas can be served in various ways, with different savory fillings, in appetizers, simply with a warm stew or as a snack if made this way as I did, with a lot of cheese.
These cheese piadinas are really tasty, the cheese, green onion and dill together makes them totally irresistible.
- Makes 12-14 piadinas
- 4 cups flour
- 25 g fresh yeast (2 1/4 tsp active dry yeast)
- 2 eggs
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup (240 ml) warm milk
- 7 oz (200 g) cheese (I used some sheep cheese)
- 1 tbsp fresh dill weed, chopped
- 1 bunch green onion, chopped
- In a large bowl, mix flour with salt and sugar. Dissolve the fresh yeast in warm milk and add to the flour mixture. Add eggs and rest of the milk and mix everything together. Incorporate the cheese onion and dill using your hands, knead until smooth. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until nearly doubled in size.
- Punch the dough down, knead, and cut into 12-14 equal pieces. Roll out each one to a circle about 8 inches (20 cm) in diameter and 1/7-inch (3 -4mm) thick.
- Preheat a large non-stick pan. Put a little bit of oil in the pan. Cook the piadina on both sides until the dough is brown but still soft.