Last week was crazy as in it was a blur. It was a bit more exciting than a normal week, as we got to do a live webcast for Hugh Jackman. That is right, as in that hunky guy Hugh Jackman. Ladies, he is just as sexy in person as he is on screen. I was gitty, and Lenny put up with it. This week promises to be a bit more relaxed, and I am looking forward to having a chance to spend some time cooking, and Lenny is looking forward to eating at home again. To kick off a relaxing week I am making this easy grilled Zucchini Piadine. It is cheesy and full of summer flavor.
I am always looking for easy, and delicious recipes to have on hand for those busy weeks. I was inspired to make Piadine, after spotting it in the February issue of Gourmet Traveller. After making it a couple of times last week, and realizing how easy it is, I have decided to add it to our “Back to the Basics” category.
Piadine is an Italian flat-bread that originated from the Romagna area of Italy. It is so easy. I mean, why didn’t I discover this sooner. It is made with flour, water, and some sort of fat, then grilled over hot coals. The texture is slightly crispy, and it is lightly smoky. This recipe makes enough for three Piadine crusts; we cooked one and put the remainder into the freezer. Will be perfect, when we need another late night, delicious meal.
I wanted to keep this meal vegetarian, for Meatless Monday. I followed the recipe and marinated some zucchini ribbons in olive oil, garlic, and chilies, and then topped the warm, crusty Piadine with the mixture, as well I added some fresh mozzarella, while it was still on the grill. I did not keep the Piadine on the grill too long, as I did not want the thin crust to burn; I just wanted the zucchini and mozzarella to get a light smoky scent. It was so good. Light, flavorful, and filling. Makes the perfect vegetarian meal. Piadine is also perfect served as a cracker, alongside a bowl of hummus or white bean dip.
Have you ever made Piadine? If so, how do you like to serve it?
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3 1/2 cups 00 flour
1 stick butter, cold, and cut into chunks
200 ml hot water
olive oil for brushing
200 grams fresh mozzarella, torn into pieces
3 zucchini, thinly sliced
120 ml extra virgin olive oil
3 garlic cloves, thinly sliced
1 small serrano chili, thinly sliced
1/2 Meyer lemon, juiced
In a food processor, add the flour and butter; pulse until the crumbly. With the food processor running, add the water; continue mixing until smooth, about 3 minutes. Remove from the food processor, and knead for a couple of minutes; set aside.
Using a vegetable peeler, make “ribbons” of the zucchini, by running the peeler down each zucchini, until you have pieces that resemble ribbons.
Preheat a large grill pan, drizzle in a little olive oil, and then pan grill the ribbon slices over medium heat, until tender and golden, about 2 – 3 minutes per each side.
Put into a large mixing bowl, and continue grilling all of the zucchini ribbons.
Heat olive oil in the same pan over medium heat, add the garlic, and the chili, cook to infuse, about 2 minutes, remove from heat, add the lemon juice, season with salt, and pour over the zucchini ribbons.
Preheat the grill.
Divide the dough into 4 pieces, and working with one piece at a time, roll out into a rough rectangle, about 1/4″ thick.
Brush both sides with olive oil.
Put onto a hot grill, turning once; 3 minutes each side.
Just before removing from the grill, top with the zucchini, and mozzarella.
Heat for 1 – 2 minutes, then remove from the grill.