{"id":95555,"date":"2017-11-21T21:06:00","date_gmt":"2017-11-21T21:06:00","guid":{"rendered":""},"modified":"2023-01-06T21:41:21","modified_gmt":"2023-01-06T21:41:21","slug":"courgette-and-mozzarella-piadina","status":"publish","type":"post","link":"https:\/\/cvnextjob.com\/index.php\/2017\/11\/21\/courgette-and-mozzarella-piadina\/","title":{"rendered":"Courgette and Mozzarella Piadina"},"content":{"rendered":"
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This recipe is one that’s been loitering for the past few months – I think I made it even last year but had for some unknown reason not blogged it! The original recipe was taken from a Waitrose freebie magazine, no idea which one though as it was torn out a few months back! I’ve since made it a couple of times, changing the fillings each time and the base piadina is so easy to make its a handy standby!<\/div>\n
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Piadina meant absolutely nothing to me prior to making this but fortunately the picture helped to show us a nice, neat bread kind of thing stuffed with nice things. Frying bread is not something I regularly dabble in but I have made the odd doughy thing over the years that way.. and as our oven, is well temperately challenged and this recipe appealed as it didn\u2019t involve it at all!<\/div>\n
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The piadina were fairly quick and easy to make and assemble, though having a second pair of hands also helps! Also reading the recipe from start to finish\u2026 Probably the best way of describing it is that its a cross between a pizza and pitta bread ! I didn’t quite fully understand some of the instructions in the original recipe and I have changed it to how it worked for us. <\/div>\n
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Serves two:<\/b><\/div>\n
Ingredients:<\/b><\/p>\n
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2 courgettes
1 tsp red wine vinegar
1 small garlic, crushed
\u00bd red chilli finely chopped
1 lemon, finely grated zest only
250g self raising flour
125g mozzarella, drained. Torn into small chunks
20 basil leaves<\/div>\n
Salt
Spray oil<\/p>\n

Cut the courgette length ways into thin slices. Heat a frying pan and gently saute the courgettes until softened and golden. Remove from the heat and add the vinegar, garlic, chilli and lemon zest, season to taste.<\/p><\/div>\n

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Meanwhile place the flour in a large bowl, a pinch of salt and stir in 6-7 tbsp of cold water. Use a fork to mix it in and bring it together, then knead lightly until you have a soft dough.<\/div>\n
Divide into two balls, lightly flour the worktop and roll out to form an 18 cm circle. Repeat with the other ball.<\/p>\n

Heat a large heavy based frying pan, spray with oil and place on of dough circles. Gently fry on both sides, greasing as needed for 2-3 minutes or until lightly risen. Remove from the pan and repeat with the other circle. If the pan gets too hot just remove for little bursts to stop it burning.<\/p>\n

With the removed circle, carefully use a sharp bread knife to make a large pocket, fill with half the courgette mixture, chunks of mozzarella and basil leaves. Repeat with the other one. Return to the pan, place a heavy saucepan on top to weigh it down and cook for a further 3-4 minutes or until cooked and lightly golden. Repeat with remaining piadina.<\/p>\n

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Slice into quarters and serve with a nice dressed salad and sauteed tomatoes.<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

This recipe is one that’s been loitering for the past few months – I think I made it even last year but had for some unknown reason not blogged it! The original recipe was taken from a Waitrose freebie magazine, no idea which one though as it was torn out a few months back! I’ve […]<\/p>\n","protected":false},"author":1,"featured_media":95556,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-95555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t