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Spicy salami piadine with ricotta, rosemary and rocket

Versatile piadina bread is great with any kind of seasonal topping. Try heirloom cherry tomatoes, basil and buffalo mozzarella for your next midweek meal.

You'll need

500 gm (3 cups) plain flour 100 ml olive oil, plus extra for brushing 200 gm thinly sliced hot salami 200 gm firm ricotta 1 tbsp rosemary leaves 1 bunch rocket, trimmed Finely grated rind of 1 lemon To serve: extra-virgin olive oil and lemon wedges


  • 01
  • Combine flour, oil and 2 tsp sea salt flakes in the bowl of an electric mixer fitted with a dough hook. With motor running, gradually add 200ml water, then knead until smooth and elastic (5-6 minutes).
  • 02
  • Preheat oven to 120C. Divide dough into 6 pieces and roll each out to a roughly 3mm-thick oval, brush with a little olive oil and grill in a char-grill pan over high heat, turning once, until golden (3-4 minutes). Keep warm in a low oven and repeat with remaining dough. Top piadine with salami, crumble over ricotta, scatter with rosemary, rocket and lemon rind, and drizzle with extra-virgin olive oil. Squeeze lemon over and serve with extra rocket and lemon wedges.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2013

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