Subj : Bh&G 2407
To   : All
From : Dave Drum
Date : Wed Apr 14 2021 11:29:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Piadini w/Gorgonzola, Prosciutto & Fig Jam
 Categories: Pork, Cheese, Fruits, Breads, Herbs
      Yield: 4 Servings
 
      5 tb Olive oil
      1 ts Snipped fresh thyme or
           - oregano
           +=OR=+
      1 ts Dried thyme or oregano;
           - crushed
      1 cl Garlic; minced
  2 1/2 c  All-purpose flour
      2 ts Baking powder
      1 ts Salt
      1 c  Water
    3/4 c  Fig jam
      4 oz Gorgonzola or blue cheese;
           - crumbled
      2 c  Lightly packed arugula
      2 oz Thin sliced prosciutto; in
           - bite-size pieces
           Ground black pepper
 
  In small bowl whisk together 4 tablespoons of the oil, the
  thyme, and garlic. Set aside.
  
  In a large bowl combine 2-1/2 cups of the flour, the
  baking powder, and salt. Add the water and the remaining 1
  tablespoon oil to the flour mixture, stirring until a ball
  forms. Turn out dough onto a lightly floured surface.
  Knead for 3 to 4 minutes or until the dough is soft,
  pliable, and smooth, adding as much of the remaining flour
  as needed. Divide dough evenly into four balls.
  
  Roll each ball to a circle 8 to 9 inches in diameter.
  Brush both sides of each dough round with the oil mixture.
  
  For a charcoal or gas grill, grill dough rounds on the
  greased rack of a covered grill directly over medium-high
  heat for 2 to 3 minutes or until bottoms are browned and
  crisp. Turn dough rounds over; spread with fig jam and
  sprinkle with cheese. Grill for 2 to 3 minutes more or
  until bottoms are browned and crisp. Remove from heat.
  
  Top with arugula and prosciutto. Sprinkle with pepper.
  Fold in half to serve.
  
  GRILL PAN METHOD: Heat a greased grill pan over medium
  high heat. Cook one or two dough rounds (depending on the
  size of your grill pan) on the hot grill pan for 2 to 3
  minutes or until bottoms are browned and crisp. Turn
  rounds over; spread with fig jam and sprinkle with cheese.
  Cook for 2 to 3 minutes more or until bottoms are browned
  and crisp. Remove from heat. Repeat with the remaining
  dough rounds. Serve as above.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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