Mushroom Piadini Recipes

MUSHROOMS AND SPINACH ITALIAN STYLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
• Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

SPINACH, MUSHROOM, EGG PIADINI

Steps:

• Basic Pizza Dough:
• In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
• In a large mixing bowl, whisk together flour and salt.
• With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
• Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
• Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
• Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
• Piadini:.
• Preheat oven to 450 degrees F.
• Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
• Melt butter with oil in a large skillet over medium-high heat.
• Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
• Add egg beaters and cook until eggs are no longer runny.
• In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
• Season with salt and pepper, to taste.
• Place all the filling in the center of the dough leaving a 1-inch border along the edge.
• Fold each corner over to the center. Forming a square.
• Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
• Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.

MUSHROOM PIADINI

Steps:

• Add salt, 1 table spoon oil and celery seed to flour.
• Knead with water and milk. Add more milk if required.
• Heat 1 table spoon olive oil on a pan.
• Add mushrooms and spinach. Saute` for 2 minutes.
• Add cheese and saute for 2 more minutes.
• Add egg beaters and saute until every thing comes along.
• Heat oven at 400 degree F.
• Roll into a 6 in circle and then fold sides to get a strip of 3 inch.
• Fold the strip again to reduce to a square.
• Roll again to a square.
• Stuff mushroom gravy and fold to a star shape.
• Bake in for 15 minutes.

PIADINI WITH APPLES, HONEY, AND BLUE CHEESE

Steps:

• 2 hours before the party:
• Core and slice the apples. If you¿re not using immediately, squeeze lemon juice on them to prevent discoloration.
• When your guests have arrived:
• Wash and roughly tear the frisee into a salad bowl. Add the apples. Drizzle with olive oil, the juice of 1 lemon, 1 tablespoon of the honey, salt and pepper. Set aside
• Divide the pizza dough into 4 sections. On a floured board, stretch and roll the dough into thin disks with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust. Coat the flattened dough with olive oil and place onto a very hot, preheated outdoor grill. (this can be done indoors on a cast iron stovetop grill pan. Set the burners to medium, medium-high and make sure to preheat the pan.) When you see bubbles rise to the surface, flip the dough. It should be slightly browned on the bottom.
• Put 1 tablespoon of the honey and 1-ounce of blue cheese, to taste, on the top of the crust. Close down your grill and wait for the cheese to melt. When it is nice and gooey, take it off the grill and top with the cool salad and apples. Repeat with remaining dough and ingredients. Fold it over, eat and enjoy.