Piadina w Eggplant Caponata
Discover the delicious flavors of Italian piadina with eggplant caponata, pecorino cheese, and fresh mint—perfectly grilled to perfection!
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Cooking tools:
- Sifter
- Rolling pin
- Griddle
- Cast iron skillet
- Colander
- Grater
- Kitchen scale
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Stove
- Paper towel
- Plate
Ingredients
- 200g pecorino cheese
- mint leaves, to serve
- 900g plain flour
- 3 tbsp lard
- 1 1/2 tsp bicarb soda
- 3 tsp sea salt
- 450ml water
- vegetable oil
- 3 eggplants
- 2 onions, finely diced
- 2 sticks celery, finely diced
- 50g capers, chopped
- 100g black olives, pitted & chopped
- 500g tinned tomatoes
- 50ml white wine vinegar
- 50g white sugar
- 1 bunch basil leaves, chopped
- 100ml olive oil
- sea salt
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