Nexis wrote:
> "Damsel in dis Dress" <[email protected]> wrote in message
> news:[email protected]...
>
>> "Nexis" <[email protected]>, if that's their real name, wrote:
>>
>>> "Damsel in dis Dress" <[email protected]> wrote in message
>>> news:[email protected]...
>>>
>>>> But ... is it possible to stop at just a couple? This is me
>>>> you're talking to. 
>>>
>>> LOL, well, it's not as hard as you'd think. I think it would be
>>> difficult to eat more than, say, 4 at any one time. Like I
>>> said, they're very decadent! I have to say, it was a really fun
>>> dessert to make too.
>>
>> Yeah, they do sound pretty rich. I'll have to give these a try.
>> I'm not sure if you mentioned anything like this in your original
>> post or not, but did you happen to sift some powdered sugar over
>> them?
>>
>> Carol
>
> Not on mine, but I did on the others. For me, I don't need the
> added sugar, and plus, I had a bad experience with a powdered sugar
> dusted doughnut once.... lol If you do try them, let me know what
> you think.
Look below for a recipe for piadine. They're thin, crisp, flat, round
Italian pastries that you cook on a griddle. Put some Nutella on on
side of one and fold it in half and finish as recipe calls for. Or
spread Nutella on one whole side of one (stay 1/2" from the edge) and
top with another one. Press edges together and cook. Simply astonishing.
Piadine (pyah-dee-neh)
Makes 8 to 10, depending on how big you want them
This Italian flat bread is usually made with flour, salt, water and
lard and dry-fried on a griddle or cast iron pan. It is wonderful as a
sandwich base for cured meats and cheeses. It can also be made into a
dessert item by filling before cooking as described below.
3 cups of all-purpose flour
1 teaspoon salt
6 tablespoons of lard or shortening
1/2 cup warm water
Combine flour and salt in a large bowl. Make a well in the flour and
add the lard and the water. Mix well and knead on a lightly floured
surface until smooth and elastic, between 5 and 10 minutes. Cover with
a floured towel for about 20 minutes. Knead again and divide into 8
to 10 equal pieces. Sprinkle with flour and roll out into a 6- to
8-inch wide circle, about 1/4 inch thick. Dock (pierce) with a fork
and cook on a dry griddle or cast iron frying pan for 2-3 minutes on
each side.
Test the pan with a few drops of cold water. It's ready when the water
skips and skitters across its surface. If the water just sits and
boils, the pan is not hot enough to use. When it's ready, drop a disk
of dough onto the griddle . When cooked, little charred bubbles form
on the dough, it's ready. They need to be checked fairly regularly as
the process goes quickly. When cooked, stack the piadine under a
towel or tuck them into a paper bag so they stay warm.
Piadine can be used as a base on which other foods are piled. In that
case, serve warm with cured meats and fresh cheeses. A salad piled on
it goes well with the chewy, dense texture. Or, brush lightly with
olive oil, sprinkle with fresh chopped rosemary and salt like a foccacia.
Alternatively, spread filling on one half of the piadina, fold over
the other half and cut into two wedges, or sandwich the filling
between two piadine and cut into quarters. Fillings can be chopped or
ground cheeses, meats like mortadella, grilled and thinly sliced
sausages or anything else that lends itself to being spread
Or you can spread a thin layer of Nutella or something like it on half
the uncooked piadina. Fold the other half over and crimp the edges.
Cook as usual. Careful eating it, the filling will be hot.
There's also a YEAST BREAD VARIANT. I do it in a food processor, but
it can be done with a mixer with bread hooks or by hand.
1 envelope active dry yeast (2 1/4 teaspoons)
1 cup warm water (110?F)
3 to 3 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
olive oil to finish
In a bowl, combine yeast, water and 2 tablespoons of the flour. Let
proof about 5 minutes. Add 3 cups of flour, the oil, and salt, and
stir with a heavy spoon to make a dough. Turn out onto a floured
surface and knead until smooth, adding more flour if needed to make a
soft but still slightly moist dough. Shape into a ball, dust with
flour and cover with a floured towel to rise until doubled, about 45
minutes. Punch it down, knead, and cut into 8 equal pieces. Roll each
piece to a circle about 1/4-inch thick, 6 to 8 inches in diameter.
Dock the dough and cook on the griddle as above until golden with some
dark spots. Remove, brush lightly with the olive oil and repeat with
the remaining dough. Roll the bread around the toppings of choice and
serve warm
In a processor, I put the yeast, water and a bit of flour in the bowl,
run it for maybe 20 seconds. I let them work for 10 minutes or so to
get the yeast moving. Then dump everything in and run it for about 45
seconds. It forms a ball. The dough should be soft and slightly
sticky. I put it into sprayed bowl to rise. Cover with plastic wrap.
Finish as above.
