Friday, 19 February 2016

Snack-Time Thin-Spiration

Piadine con Ricotta, Uova, Pomodorini, Olive & Capperi
Piadine (or Tortillas) with Ricotta, Egg, Cherry Tomatoes, Olives & Capers

The day was a rough one, I was hungry- I was tired... and I wanted to have something tasty and good... and I wanted it to be quick and easy to make... no problem!

Using a lot less ingredients than you would think, I soon had something hot and delicious, seemingly out of thin air! Actually, they cam out of the oven- but let me tell you what I did before I put them in there, so that you can make them too!

Tortillas, or piadine, their Italian cousins, are always good to have around the house- you can always magic some kind of snack with them and it definitely doesn't have to be Mexican, filled with gresy ingredients and bursting with cheese- which is fine if you like that sort of thing, but you can also do something... different


For 3 piadine, I needed just 1 egg, 2-3 tablespoons of fresh ricotta, a handful each of olives and cherry tomatoes, 1 small onion (smaller than the egg as you can see!!!), a couple of tablespoons of capers, fresh parsley and thyme, salt, pepper and nutmeg.

It's a light but flavorful topping and at the same time, the flavors go together so well that it really delicious and satisfying. Again, as so often, I am going to claim that so often- less is more!

For the topping, simply mix together the ricotta, egg, finely chopped parsley and add plenty of nutmeg and a pinch of salt.

Stir together, but do not mix too thoroughly, so that you have a mix of each ingredient but so that you distinctively taste each flavor and consistency when the piadina bakes.

Spread generously, but not exaggeratedly so, as the piadine will otherwise become soggy- and also because you want the egg in the topping to cook quickly.

Add the other ingredients evenly on top- and cut those onions and tomatoes as thinly as you possibly can- as with the creamy topping, you want them to cook quickly as they will only be in the oven, under the broiler, for 5 minutes or so. Add plenty of pepper, pop them into your hot oven and give them a blast!

They are soon fnished and golden and crispy as can be- and need only a good sprinkle of fresh thyme to bring the flavor of the tomatoes to life... and then you can cut them up, dig-in and enjoy!

You can slice them up, and eat them so- but usually I tend to fold them over when I eat them...

...which is why I folded the other two over and baked them from each side! You can prepare yours whichever way you prefer- but of course this way they are much crispier!

So, even if they are not so decorative- they still taste fantastic! And well worth giving a try when you want a nice snack in less than 15 minutes... word!

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