Medjool
Piadina with Salami and Cheese
Dough
Ingredients
- 250g plain flour
- ¼ teaspoon baking soda
- 50g cold butter
- Pinch of salt
- 1 tablespoon olive oil
- About 200ml water
- 150g salami
- 125g cheese
Rub the flour and butter until the mixture resembles fine crumbs.
Place in a mixer bowl with a dough hook attachment.
Add the baking soda, salt and oil.
Mix and then add the water.
Knead for about 5 minutes.
Divide dough into 4 pieces.
Roll each piece into an 8 inch round.
Heat a tablespoon of oil in a frying pan and add the dough.
Cook until golden then flip over.
Scatter over salami and cheese and cook until the bottom is golden and the cheese melted.
Roll up and slice into bite size pieces.
Medjool filling
Ingredients
- 12 medjool dates
- 100g goat's cheese
- 75g walnuts
- 1 dessertspoon honey
- 12 rashers pancetta
Method
Split and remove the stone from the dates.
Set the oven to 180oc and spread the walnuts on to a baking tray.
Roast for 5 minutes then cool and chop.
Mix into the cheese with the honey.
Stuff the dates with the mixture.
Wrap each in pancetta.
Place on a baking tray and cook until golden and the pancetta is crisp – (about 15 minutes).
Serve straight away with a small bowl of good balsamic for dipping.
