After gloating to Andrea and Lara about my Porsche escort up the mountain and a walk through the lower 2 floor of the restaurant it time to don the aprons once more and see what we can learn today.
This should be right up both our ally as Sandy is great with the flavours and cooking and I'm a bit more on the presentation so this week should tick both our boxes.
Piadina con salame, mostarda e mozzarella di bufala
Home made flat bread " traditional in Emilia Romagna "with salami , and buffalo mozzarella.
Ingredients :
Serve 4
Flour 00 500 gr
Pork fat ( strutto ) 60 gr
Baking powder 1 table spoon ( fresh yeast can be used )
Salt 1 pinch
Peanut oil
Warm water QB
Buffalo Mozzarella and Salami for service
Method :
Mix all the ingredients and work it for 10 min.
Put it in a plastic bag to rest at room temperature for at least 1 hour.
Bake it on a flat traditional terracotta or non stick fried pan or on a grill.
Serve it hot and fill it with sliced salami and buffalo mozzarella.
Today it was served more like a cut sushi roll and was filled with tomato, red onion, mozzarella and asparagus with a mustard to hold the rounds together.
Served in a swirl on a plate with a tomato floret out of the skins. Neet trick
Portafoglio di Maiale con Taleggio e Melanzana
Pork Bundle filled with Taleggio Cheese and Aubergines
Pork loin 600 gr
White flour 50 gr
Butter 50 gr
Taleggio cheese 100 gr
Olive oil
Aubergines 300 gr
Salt and Pepper
Method:
Cut the Pork in a butterfly shape and mattel out to flatten.
Put the cheese and the aubergines previously pan fried with a little of olive oil , salt and pepper onto 1 half leaving a edge of meat all round.
Flap the butterfly of pork top half over the mixture and with the back of a knife softly tap to seal the pork around the stuffing.
This is a nice trick as it stops the need for a tooth pick to hold it closed and looks much smarter on the plate.
Dip them in white flour and fried with olive oil and butter. Season with salt and pepper .
Serve hot.
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