Recipe: PIADINA with Sacla’ pesto topping

Feeding the Family

Recipes

Published on Wednesday, 27 June 2018 11:07

Last Updated on 12 July 2018

Monica Costa

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This recipe for PIADINA was kindly donated by Sacla’ who have teamed up with chef and mum Rachel Allen to create some new Pesto recipes, especially for those important family moments around the table. Try Rachel’s recipe for PIADINA which is included in the new Sacla’ cook book ‘La famiglia – the family book of pesto’. Rachel said about this recipe: ‘This is a play on the classic piadina that hails from the Romagna region of Italy. Children love them and they can create their own toppings and ‘build’ them with you – an alternative to Mexican fajitas for any time in the week.’ Try and make it following Rachel’s instructions and visit sacla.co.uk/kids for more family recipe inspiration. 

Makes 6 piadina

 

Video recipe 

For the piadina

250g/9oz plain flour

1 tsp baking powder

¾ tsp salt

2 tbsp olive oil

65ml/2¼floz warm milk

65ml/2¼floz warm water

 

For the topping

3 tbsp mayonnaise

¼ jar Sacla’ Classic Basil Pesto

Handful of rocket leaves

25g/1oz Cheddar, grated

200g/7oz cooked chicken breast, shredded into long thin strips

1 tbsp Greek yoghurt

Half a lime

Sift the flour, baking powder and salt into a mixing bowl. Add the olive oil and mix until evenly crumbly. Make a well in the centre and pour in the warm milk and water. Mix with your hands (or with a wooden spoon) until the dough become soft, but not sticky. Turn the dough out onto a clean work surface and knead for 5-7 minutes until it is soft and smooth. Divide into 6 pieces, each about 60g/2½oz in weight. Roll each piece into a ball and place the balls on a flour-dusted surface. Cover with a damp tea towel or cling film for 30 minutes, or they can go into the fridge overnight.

When you’re ready to cook the piadina, heat a frying pan or grill-pan over a medium-to-high heat. Working with one ball at a time, roll the dough into a disc approximately 12cm/4½in in diameter and about 2mm thick. Gently place the dough into the hot pan – no oil is needed. Cook each piadina over a medium heat for 2-3 minutes on each side, until lightly golden but still pliable, then wrap in a clean tea towel immediately to trap the steam and prevent the piadina from getting brittle while cooling. Repeat with the remaining balls of dough.

When you’ve cooked all of them, the fun really starts! Mix the mayonnaise with the basil Pesto in a bowl. Place each piadina on a plate or worktop and spread half the surface with the basil mayonnaise. Arrange rocket leaves on top then scatter each with grated cheese, shredded chicken and a dollop of yoghurt followed by a squeeze of lime juice. Fold in half and tuck in!

Make it yours

Of course, you can use shop-bought wraps and piadina (sometimes called piada) – the trick here is to experiment. 

 

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