Ingredients:
- 500 gr Risciola flour
- 30 gr sunflower oil
- 30 gr olive oil
- 10 gr salt
- 250 ml water (room temperature)
- 5 gr fresh yeast
- 1 eggplant
- 1 zucchini
- Sun-dried tomatoes
- A few slices of scamorza
- Fresh thyme
- Salt, pepper, olive oil
Dissolve the yeast in the water. Add it to the flour, previously set into a large bowl. Mix with your hands until the flour is completely absorbed. Add the salt, wet your hands and incorporate the salt in the dough. Add the oils and keep kneading. The dough will at first lose consistency and then come together again. Keep kneading on the counter with the palm of your hands until you get a smooth and homogeneous dough. If it feels too sticky, oil your hands a little and continue kneading. It will take you 10/15 minutes. Once ready, cover the dough with cling film and leave it in the fridge for about 1 hour.
In the meantime, prepare the vegetables. Cut the eggplant and the zucchini through their length in order to get slices 3/4 mm thick. Lay them on a baking tray covered with baking paper and season them with salt, pepper, olive oil and fresh thyme. Bake them at 200°C for about 20/25 minutes.
Take out the piadina dough from the fridge and divide it into 4 parts. Make a tight ball out of each part and leave them at room temperature for at least one hour, covered with a clean cloth. After that, use a rolling pin to get a circle 2/3 mm thick out of each ball. Warm up a large pan on high heat. Reduce the heat to medium and bake every piadina on one side only. On half part of the baked side, lay some scamorza cheese, a few slices of veggies, 3 or 4 sun-dried tomatoes and some more scamorza cheese. Close the piadina in half and bake each side in the same warm pan. Repeat for the other three piadina’s.
Baking tip. When you bake the piadina’s on the first side, make some holes with a fork to let the air escape. In this way the piadina stays flat. You know the piadina is well baked when it becomes brown/gold and hard on the outside.
