This recipe comes from the chef Franco Taruschios new book (written with his wife Anne) Bnuschetta Crostoni And Crostini (Pavilion). Their Walnut Tree Restaurant near Abergavenny is one of our national treasures. Among the now familiar breadbased preambles to meals he gives a recipe for "piadina" flat rounds of unleavened bread cooked on a "testo" a disc of fireproof clay over a wood fire. He suggests using a Welsh griddle instead. I settled for a heavy castiron frying pan. The piadina can be made in advance even frozen then reheated wrapped in foil in the oven. I increased the quantity of cheese a little and dressed the rocket with lemon and olive oil.
4 piadina (qv)
170g stracchino or taiggio cheese diced23 big handfuls of rocketSalt
Piadina (makes 6):500g plain flour130g butterSalt
For the piadina put the flour in a mound.
Gradually work the butter and water into the flour until you have a soft but kneadable dough.
Break off pieces of dough about the size of a mandarin.
Roll out discs no thicker than 5mm.
Place a disc on it and cook for a few minutes.
It develops slightly burned bubbles and an appetising smell.
Keep the piadina warm in a cloth.
Dot the cheese over the piadina.
Pop into a moderate oven 180 degrees C (350 degrees F gas mark 4) for a few minutes to melt the cheese.
Smear it around each piadina a little.
Divide between the four paiadina and serve.
Piadina are usually folded in half and eaten with the fingers.