![]() Once the dough has mostly come together, you may want to begin kneading the dough on a table or countertop, just for a few minutes until smooth.As it begins to come together, you can knead the dough in the bowl, pressing down with your palm, incorporating more flour as you continue kneading.Using your hands, begin to combine the lard and water in the well, creating a paste-like consistency, slowly, little by little incorporating more flour to form the dough.Make a well in the center of the flour mixture and add the lard and water.Combine flour and salt in a medium bowl.Cut each piadina into 8 wedges and transfer to a serving platter. Arrange 2 prosciutto slices on top of the cheeses. Sprinkle the fontina cheese evenly over the ricotta cheese. Spread each piadina with 1/2 cup of the ricotta mixture. ![]() Combine the ricotta cheese and lemon zest in a small bowl. Remove the piadina from the grill to cool slightly. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Form into disk shapes and wrap in plastic wrap. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Add the butter and mix on low speed until incorporated, about 2 minutes. Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment.
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