Wednesday, 21 September 2016

Courgette and Mozzarella Piadina

This was a delicious sandwich, with really easy flatbread made in minutes. It used courgette from my garden and gorgeous mozzarella. Really tasty.

Courgette and Mozzarella Piadina (from Waitrose Autumn)
(Serves 2)

2 courgettes, cut into thin slices
olive oil
1 tsp red wine
1 small garlic clove, crushed
1/2 chilli, deseeded and finely sliced
zest 1 lemon, grated
250g self-raising flour
125g buffalo mozzarella
handful basil leaves

Preheat the grill to high. Brush the courgette slices with oil and season. Spread out on the grill pan and grill for 4-5 mins per side until softened and golden. Mix together the vinegar, garlic, chilli and lemon zest. Add 1 tbsp olive oil and the courgette slices and mix well.

Meanwhile, place the flour into a bowl with a pinch of salt and 6-7 tbsp cold water. Mix well with a fork until it starts to come together as a soft dough. Divide into two pieces, place on a lightly floured surface and roll each one into a 18cm circle.

Warm a frying pan over a medium heat. Spray with oil, add one of the dough circles and spray the top with more oil. Cook for 2-3 mins on each side until just golden and slightly risen. Repeat with the second piece of dough.

Lay the courgette slices and any juices onto half of each bread circle and sop with the mozzarella and basil. Fold over the other half of the bread to cover the filling and press down gently. Slide one piadina back into the pan, place a large heavy saucepan on top and press down gently.  Cook for 3-4 mins on each side until golden and the cheese has melted. Serve.

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