Caprese Flatbread Wraps (piadine alla caprese)

Today we are going to prepare a delicious Caprese salad in “pockets”, a fresh and light meal for a healthy lunch on the go, that can also be served as a tasty appetiser. These Caprese Piadinas are perfect for this season and they are so quick and easy to make!

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See also the Whole spelt Piadina (Italian flatbread) recipe

Caprese flatbread wrap.

Ingredients

Serves 4

4 spelt Piadinas ( Whole grain Italian flatbreads)

2 fresh mozzarella cheeses

12 ripe Piccadilly or cherry tomatoes

a handful of fresh basil leaves

extra virgin olive oil to taste

salt and pepper to taste

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Method.

1. Drain and squeeze the mozzarellas well.

2. Wash and dry the tomatoes and the basil leaves, then cut the tomatoes into halves.

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3. Fold and then fill each Piadina with 6 pieces of tomatoes, some slices of the mozzarella and some basil leaves.

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4. Season with plenty of extra virgin olive oil, salt, pepper and serve.

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Tip. You can add some crushed garlic, a few drops of balsamic vinegar and/ or a pinch of dried oregano for more flavour.

Piadina alla caprese.

Ingredienti

Per 4 persone

4 piadine sfogliate grandi (andate alla ricetta della piadine di farro)

2 mozzarelle freschissime

12 pomodori maturi (piccadilly o ciliegino)

una manciata di foglie di basilico fresco

olio extra vergine di oliva q.b.

sale e pepe q.b.

Preparazione.

1. Scolate e strizzate bene le mozzarelle.

2. Lavate e asciugate i pomodori, poi tagliarli a metà. Mondate e lavate anche le foglie di basilico.

3. Piegate e riempire ogni Piadina con 6 pezzi di pomodori, qualche fetta di mozzarella e qualche foglia di basilico.

4. Condire con abbondante olio extra vergine di oliva, sale, pepe e servite.

Nota.

Potete aggiungere agli ingredienti anche un po’ d’ aglio crudo (tritato molto finemente), qualche goccia di aceto balsamico e / o un pizzico di origano per dare sapore.

Whole Spelt Piadina (Italian flatbread)

The Piadina Romagnola is a flatbread traditionally made in Emilia-Romagna, an Italian region well known for its delicious food and wonderful recipes. Usually, this bread is made with simple ingredients like: white 00 flour (Italian plain flour), lard, water, milk and fine sea salt… However there are some variations in ingredients, thickness and consistency. This week we are going to prepare a whole grain piadina sfogliata made with yogurt and extra virgin olive oil, instead of using lard and plain flour, for a lighter high-in-fibre version of the Piadina.

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You can be very creative and fill this bread with lots of fresh seasonal ingredients.

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Tips.

1. For the cooking method I suggest you use a heavy-based large and flat pan; a cast iron or a stone-derived pan is possibly the best thing you can use for this preparation.

2. Dust the pastry with some flour before placing it on the hot pan to cook. Then, when the piadina is cooked, wipe the surface of the pan with some paper. Repeat this operation before cooking each bread, otherwise the flour left on the pan will burn and change the flavour of the piadina.

3. I added a little bit of yogurt to replace the milk and lard, however you can replace the yogurt with more oil and water, if you want a dairy-free recipe.

Whole spelt Piadina (Italian flatbread)

for 5 large flatbreads

Ingredients

400 g wholemeal spelled flour

50 ml extra virgin olive oil

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda

3 tablespoons of yogurt (I used full-fat, but you can use low-fat yogurt if you prefer)
200 ml of water

Method.

1. Mix all the ingredients in a bowl, then cover with cling film and let sit for 30 minutes.

2. Heat a large non-stick frying pan (use a pan with 24 cm in diameter).

3. Cut the dough into five pieces. Using a rolling pin, roll out the dough until you get a round thin sheet of pastry, with a diameter a little ‘smaller than the diameter of the pan.

4. Dust the Piadina and place it on the hot pan, over a medium-high heat. Cook the flatbread on each side for a few minutes until crispy and golden.

5. Cook all the Piadinas, then fill them with all the fresh ingredients that you like.

See also Caprese flatbread wraps (piadine alla caprese)

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The preparation of this recipe is so quick and easy that you won’t be buying flat bread anymore!!

Piadine sfogliate di farro (senza strutto)

Per 5 piadine 

Ingredienti

400 g di farina integrale di farro

50 ml di olio extra vergine d’oliva

1/2 cucchiaino di sale

1/2 cucchiaino di bicarbonato

3 cucchiai di yogurt intero

200 ml d’acqua

Preparazione.

1. Impastate tutti gli ingredienti in una terrina, poi ricoprite con la pellicola e lasciate riposare per 30 minuti.

2. Scaldate una padella antiaderente abbastanza grande (uso una padella con 24 cm di diametro).

3. Tagliate la pasta in cinque pezzi. Stendete la pasta con un matterello fino ad ottenere una sfoglia rotonda e sottile (del diametro un po’ più piccolo della padella).

4. Infarinate la sfoglia e mettetela sulla padella. Fate cuocere per qualche minuto e poi girate la piadina per cuocerla uniformemente. Quando la piadina è dorata su entrambi i lati è pronta.

5. Preparate tutte le piadine, poi farcitele con con il ripieno che desiderate.

Guardate anche la ricetta per la piadina alla caprese

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Picture Gallery: Hanbury Botanical Gardens

A piece of paradise, near the French-Italian border in Liguria. These gardens are a real gem!

The Villa

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The Flowers

Visit unesco.org or giardinihanbury.com for more information

Crepes With Swiss Chard And Borage Filling

This week I am sharing a recipe with some traditional Genoese flavours, adapted for you with the usual healthy twist. Perfect for the holiday season, these crepes with swiss chard and borage filling are light, packed with fibres, deliciously crispy on the outside and juicy on the inside. As a final touch, we are going to serve this dish with plenty of light béchamel sauce, an extra creamy and gluten-free parmesan-flavoured sauce perfect for this recipe.

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In this preparation I used borage because it is a popular ingredient in Genoese traditional recipes, however, if you have problems finding fresh borage you can replace it with spinach or chards.

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Crepes with swiss chard and borage filling

Serves 4-6

Ingredients

for the filling

500 g of Swiss chard

200 g of borage

150 g fresh ricotta

80 g of Parmesan Cheese

2 eggs

salt and pepper to taste

for the crepes

6 buckwheat crepes (see the buckwheat crepes recipe)

extra virgin olive oil

salt and pepper to taste

Method.

1. Put all the ingredients for the filling in a blender and then blend everything together until creamy.

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2. Fill 6 buckwheat crepes with the mixture, then place the crepes on a baking tray, previously lined with baking paper and greased with extra virgin olive oil.

3. Season the crepes with more extra virgin olive oil and bake at 180 ° C (356° F) for 25-30 minutes.

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4. Serve the crepes with plenty of warm béchamel sauce (see the gluten-free béchamel sauce recipe).

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Crepes con ripieno di bietole e borragine.

Ingredienti

Per 4-6 persone

Per il ripieno

500 g di bietole

200 g di borragine

150 g di ricotta

80 g di Parmigiano Reggiano

2 uova

Per le crepes

6 crepes di grano saraceno (guardate anche la ricetta delle crepes di grano saraceno)

olio extravergine d’oliva

sale e pepe q. b.

Preparazione.

1. Mettete tutti gli ingredienti (senza l’olio) in un mixer e amalgamate bene tutto fino ad ottenere un composto cremoso.

2. Riempite le crepes di grano saraceno con il ripieno, poi mettetele su una teglia ricoperta con carta da forno, unta con un po’ d’olio extra vergine d’oliva.

3. Condite anche le crepes con un po’ d’olio e infornate a 180° C per 25-30 minuti.

4. Servite le crepes con sopra la besciamella calda (guardate anche la ricetta della besciamella senza glutine).

Buckwheat Crepes (Gluten-free, High in fibre)

Rich in flavour and fibre, buckwheat crepes are incredibly delicious, healthy and can make a simple meal look quite impressive! You can be a little intimidated when you first make crepes….Well, I was when I made crepes for the first time! It is not so difficult to make nice crepes, as long as you remember to occasionally grease the frying pan during the preparation method, you move quickly when you shape the crepes and you cook the crepes over a low heat.

Crepe on round wooden cutting board on a table mat

Tips.
It might take a little bit of practice at first, however the best way to shape the crepes is to quickly move the pan around, in order to spread and flatten the batter evenly. During this process the frying pan shouldn’t be too hot, otherwise the batter will cook too quickly, leaving you with thick and uneven crepes.
During the cooking time, the crepes will start curling around the edges and lifting up from the pan; at this point the crepes are ready to be flipped around, to cook both sides.

You can be very creative with this dish and serve your crepes with lots of savoury or sweet fillings, experimenting with a great variety of ingredients, textures and flavour combinations.
Enjoy the recipe and have fun with it!

crepes on rectangular cutting board on a beige cutting mat, with white background

Buckwheat Crepes

Ingredients

For 10 crepes

2 eggs

300 g of buckwheat flour

400 ml of milk

100 ml of water

extra virgin olive oil

salt or sugar (depending if you are making a sweet or savoury recipe)

extra virgin olive oil

Method.

1. In a bowl, gradually mix the flour with milk, water and salt (or sugar). Separately, beat the eggs and then make the batter incorporating the eggs and 1 tablespoon of extra virgin olive oil into the flour mixture. Place the batter to cool for two hours in the refrigerator.

crepes batter with whisk in white plastic bowl

2. Heat a large frying pan over a low heat, then grease the base with a tablespoon of extra virgin olive oil.

3. Using a ladle, pour the batter in centre of the pan, then spread evenly and let cook for a few minutes.

raw crepe in a stone pan with olive oil on blue painted table

4. When the crepe starts curling around the edges, turn it around and cook the other side.

Repeat the process until you have made all the crepes, occasionally greasing the pan with a little extra virgin olive oil.

pile of crepes on round wooden cutting table on beige table mat

Also see the Gluten-free Béchamel sauce recipe and the Crepes with swiss chard and borage filling recipe.

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Crepes di grano saraceno

Ingredienti

Per 10 crepes

2 uova

300 g di farina di grano saraceno

400 ml di latte

100 ml di acqua

olio extra vergine d’oliva

zucchero o sale (dipende se la ricetta è dolce o salata)

Preparazione.

1. Amalgamate la farina e il sale (o zucchero) con il latte mischiato all’acqua. A parte, sbattete le uova e incorporatele al composto con un cucchiaio d’olio extra vergine d’oliva. Lasciate riposare la pastella nel frigorifero per almeno due ore.

2. Fate scaldare, a fuoco moderato, una padella con un cucchiaio d’olio extra vergine d’oliva.

3. Usando un mestolo, versate il composto al centro della padella, poi muovete energicamente la pentola per stendere uniformemente la pastella.

4. Lasciate cuocere per qualche minuto. Quando la crepe incomincia ad arricciarsi sui bordi potete girarla per cuocerla su entrambi i lati.

Preparate tutte le crepes, ricordandovi di ungere ogni tanto la padella con un filo d’olio.

Guardate anche la ricetta della Besciamella con amido di mais e la ricetta delle Crepes con ripieno di bietole e borragine.

Light Béchamel Sauce (Gluten-free White Sauce)

Béchamel sauce is a delicious white sauce, traditionally used to enrich various recipes like lasagna, cannelloni, crepes and other oven-baked pasta dishes.  Usually made with butter and flour, today we are going to make a lighter gluten-free and Parmesan-flavoured version of this wonderful sauce.
It is a fairly easy and quick recipe to make, just mix the cornstarch with the milk and cook the sauce really gradually and slowly….Take your time with it, heat it gently and stir it constantly during the entire preparation method and you’ll be all right!

Tip. The béchamel sauce might thicken a little too much when it cools down. You can solve this problem by heating the sauce up with some hot milk over a low heat and then blending everything using a mixer. With this method you should get a smooth sauce with the desired consistency.

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Gluten-free Béchamel sauce (white sauce with cornstarch)

Ingredients

600 ml of milk

80 g of cornstarch

4 tablespoons of Parmesan cheese

a pinch of grated nutmeg (optional)

salt and pepper to taste

Method.

1. In a pan, mix the milk with 80 g of cornstarch (add the milk very gradually).

2. Warm the milk up over a low heat, then bring slowly to a boil, stirring constantly and vigorously. When the sauce has thickened, add the grated Parmesan cheese and stir for a few more minutes. Remove from the heat.

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3. Season with one tablespoon of extra virgin olive oil, a pinch of grated nutmeg (optional), salt, pepper and serve.

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Also see the Crepes with swiss chard and borage filling recipe and the Buckwheat Crepes recipe

Besciamella con amido di mais (senza glutine)

Ingredienti

600 ml di latte

80 g di amido di mais

4 cucchiai di Parmigiano Reggiano

sale e pepe q. b.

un pizzico di noce moscata

un cucchiaio d’olio extra vergine d’oliva

Preparazione.

1. Mescolate il latte freddo con 80 g di amido di mais (aggiungete il latte molto gradualmente).

2. Mettete il latte sul fuoco e portate ad ebollizione, mescolando energicamente. Quando la crema si sarà addensata, aggiungete il parmigiano grattugiato e mescolate per qualche minuto.

3. Spegnete il fuoco, condite con un cucchiaio di olio extra vergine d’oliva, un pizzico di noce moscata, sale, pepe e servite.

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Guardate anche la ricetta delle Crepes di grano saraceno e la ricetta delle Crepes con ripieno di bietole e borragine.