Recette piadina tomates, mozza, salinu, porchetta - Lo Zio - Fooding ®
Une recette de Christophe Poligani, chef de Lo Zio à Paris. Recipe Pour 6 piadines, prep time: 55 minutes.
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Cooking tools:
- Mixing bowl
- Measuring spoon
- Measuring cup
- Rolling pin
- Skillet
- Chef's knife
- Cutting board
Ingredients
- 500 g de farine de blé type 00 / française T55
- 250 cl d'eau
- 75 cl d'huile de pépin de raisin
- 9 g de levure
- 2 cuillères à café de miel d'oranger
- 2 cuillères à café de sel
- Pour la garniture (1 piadina)
- 4 belles tranches de porchetta
- 60 g de Mozzarella di Bufala D.O.P.
- 2 tomates fraiches
- Roquette
- Salsa Lo Zio (1 piadina)
- 20 cl d'huile d'olive
- 30 g de basilic
- 2 cuillères à café de Salinu (condiment à base de noisette)
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