Cavolo nero and Fontina piadina

AT A GLANCE

  • Serves 8 people

The lard in the pastry of this Romagnan classic creates a lovely flakiness. Don't wait for all of them to cook - these must be eaten straight from the pan.

  • 100 ml olive oil
  • 1 Spanish onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200 gm young cavolo nero, coarsely torn
  • 400 gm canned cherry tomatoes
  • 2 tsp red wine vinegar
  • 3 rosemary sprigs
  • 250 gm Fontina, coarsely chopped
  •  
  • Piadina dough
  • 525 gm (3½ cups) plain flour
  • ½ tsp bicarbonate of soda
  • 115 gm cold lard, coarsely chopped
  • 1 tbsp olive oil
01   Heat 30ml olive oil in a saucepan over medium-high heat, add onion and garlic, stir occasionally until tender (5-6 minutes), add cavolo nero, cook until just wilted (3-4 minutes). Add tomato and 60ml water, season to taste, cook until thick (8-10 minutes). Remove from heat, stir in vinegar, cool.
02   Meanwhile, combine remaining oil and rosemary in a small saucepan, cook over low heat until infused (4-5 minutes), set aside.
03   For piadina dough, combine flour, bicarb soda and 1 tsp salt in the bowl of an electric mixer, add lard and with your fingertips, rub to combine. Add oil and 250ml water, mix on lowest speed with a dough hook until combined (2-3 minutes). Dough should come together easily and not be too dry; if it is, add extra water. Increase speed to high, knead until smooth and elastic (4-5 minutes). Divide dough into eight, form into balls, roll each on a lightly floured surface to 3mm thick. Cover with a damp tea towel to prevent drying out.
04   Preheat 2 tsp rosemary oil in a frying pan over high heat. Add one dough disc and cook until light golden in parts (1-2 minutes), turn and spread with a little cavolo nero mixture and scatter with an eighth of the cheese. Cook until underside is light golden in parts and cheese starts to melt (1-2 minutes). Season to taste, fold in half, turn and cook for another minute and transfer to a plate. Repeat with remaining ingredients, drizzle with a little extra rosemary oil and serve immediately.

Recipe:

EMMA KNOWLES

Photography:

SHARYN CAIRNS

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

FEATURED IN

May 2009

May 2009

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