Piadina

This recipe comes from the chef Franco Taruschios new book (written with his wife Anne) Bnuschetta Crostoni And Crostini (Pavilion). Their Walnut Tree Restaurant near Abergavenny is one of our national treasures. Among the now familiar breadbased preambles to meals he gives a recipe for "piadina" flat rounds of unleavened bread cooked on a "testo" a disc of fireproof clay over a wood fire. He suggests using a Welsh griddle instead. I settled for a heavy castiron frying pan. The piadina can be made in advance even frozen then reheated wrapped in foil in the oven. I increased the quantity of cheese a little and dressed the rocket with lemon and olive oil.

170g stracchino or taiggio cheese diced23 big handfuls of rocketSalt

For the piadina put the flour in a mound.

Gradually work the butter and water into the flour until you have a soft but kneadable dough.

Break off pieces of dough about the size of a mandarin.

Heat a testo griddle or frying pan over a high heat (dont be tempted to oil it).

When the base seems done and is patched brown turn over and cook for a few minutes more.

Keep the piadina warm in a cloth.

Pop into a moderate oven 180 degrees C (350 degrees F gas mark 4) for a few minutes to melt the cheese.

Season the rocket lightly with salt.

Piadina are usually folded in half and eaten with the fingers.