For the piadine:
500 gr. flour type 0
A pinch of salt
1 teaspoon honey
2 gr. Baking soda
70 gr. lard
Water as much you need
For the filling:
Culatello at will cut thin
Butter of excellent quality
Process for the piadine:
Make a mound of flour. Put in the center lard, water, salt, baking soda, honey and stir into the flour. Add the water a bit at a time and mix until the mixture is hard enough without working too much.
Let stand for about 1 hour covered with a cloth or a plastic film.
After this time, you divide the dough into small loaves that, once stretched with a rolling pin, they will have to form the piadine (tortillas) of about 25-30 cm in diameter. The thickness of the piadine (tortillas), will be between 2.6 mm.
Cook the piadina (tortillas) on a cast iron plate or in a no stick pan over high heat.
During cooking, which must be very fast, the piadine (tortillas) turn on itself in a clockwise direction, turn it more time and riddle it with the prongs of the fork on both surfaces.
Cut the piadine (tortillas) into quarters and each quarter in half with a cut between the two surfaces in order to proceed to the filling with the culatello.
If you want, you can spread on the bed of culatello a bit of butter.
For the tartare:
300 grams of Queen of San Daniele (trout)
chives, shave fennel, garlic herb
9 cherry tomatoes
extra virgin olive oil
Cut the "Trout Queen" of San Daniele in small cubes.
Finely chop the chives, garlic and grass shaved fennel.
Reduce diced tomatoes and remove the seeds.
Mix together adding a little oil and serve on the plate or on toasted bread.
Great served with “basmati” rice.
500 gr. veal fillet
½ chopped onion, 1 chopped carrot
½ can of tuna, 2 chopped anchovies
1 egg yolk
The peel and the juice of ½ lemon
1 handful capers of Pantellaria
A bunch of rocket
½ liter of dry white wine
Balsamic vinegar, 0.5 dl of extra virgin olive oil
1 bunch of parsley
Pepper, salt q.s.
Process for the veal:
Place in a saucepan the veal fillet with white wine, carrot, onion and cloves.
Cover with plastic wrap and let marinate for 24 hours in the fridge.
Subsequently removed the liquid and brown the veal on both sides for 30 seconds.
Let cool, add salt and pepper. Cut the fillet into thin slices.
Process for the sauce:
Prepare the mayonnaise with the egg yolk and extra virgin olive oil.
Add the tuna, capers, anchovies, a little of white wine, lemon juice and grated lemon peel. Add salt and pepper.
Lay the slices of veal fillet on a plate, add a pinch of salt and pepper.
Decorated with sauce, rocket salad, balsamic vinegar and chopped parsley.
If you wish, you can add chopped red pepper, cucumbers, oranges, onion and extra virgin olive oil that sprinkle over the slices of veal fillet.
200 grams of dried beef (bresaola)
2 peppers in oil
2 tablespoons salted capers
Drain the peppers from the oil and cut them into strips. Rinse the capers in a bowl of water and then squeeze them.
iOn each slice of dried beef (bresaola) place two fillets of pepper and a few capers, roll up and arrange on a serving plate.
Sprinkle the rolls with lemon juice and flavour them with a pinch of salt.
Serve with French baguettes.