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Jun 25, 2017

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Bresaola, Mascarpone and Horseradish Piadina
by Toby Puttock
Magazine Issue: AUS/NZ Issue One
Bresaola, Mascarpone and Horseradish Piadina

My piadina is definitely one for those hot afternoons hanging in the park with your lover.

180 g of flour
Pinch of salt
Teaspoon of oil
80 ml of water
Mascarpone
Juice of half a lemon
Salt
Cracked pepper
Eight leaves of tarragon torn in half
Six slices of bresaola (air dried beef)

What to do
Preheat barbecue 180 degrees Celsius

Combine the flour, salt and oil and rub together with your fingertips slowly adding the water. The dough should be fairly moist at this stage. Turn the dough onto a floured surface and knead until smooth, the dough should not stick to the surface when ready. Now for the filling, combine the mascarpone, salt, pepper, lemon juice and tarragon in a bowl and mix together. Take the rested dough and roll on a floured surface. Keep rolling until very thin (approximately 2mm thick). Using a plate as a stencil cut circles from the rolled dough around 26cm wide. Place the discs on the barbecue and cook until slightly golden on each side, about 30 seconds each. Once cooked, paste the mascarpone mix onto the warm piadina followed by the bresaola. Now carefully roll the piadina (almost like a souvlaki). If the piadina is going for a ride wrap it in some grease-proof paper.

Tools
Rolling Pin
Mixing Bowl
Knife

Cross References:
Marinated and Grilled Blue Eye
Frangelico Brownies

Original Source:
Portable Food

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