Wild idea Buffalo recipe of the Week -Buffalo Piadina

May 1, 2013 at 7:49 AM | Posted in bison, Wild Idea Buffalo | 1 Comment
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A big thank you to Wild Idea Buffalo for another delicious Buffalo recipe. Don’t forget to check their site out for all the recipes and the online store for all Buffalo cuts and products.   http://wildideabuffalo.com

 

 

Buffalo Piadina
By: Jill O’Brien
(Serves 8 )

Piadina is Italian Flat bread that is delicious by itself or used in replace of bread to make a sandwich or as a crust for pizza. The dough is

Piadina Dough

Piadina Dough

wonderful to work with and the aroma will bring volunteer taste testers to your door. Great for easy entertaining, just prepare your crust, have toppings ready and have guests build their own!

Piadina Dough Ingredients:

1 pkg. quick yeast
½ cup warm water
½ cup flour
3 ½ cups flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil

 

Buffalo Piadina Toppings:

Wild Idea Buffalo Piadina Toppings

Wild Idea Buffalo Piadina Toppings

8 oz. fresh mozzarella, sliced
1 portabella mushroom, sliced
1 lb. Buffalo Italian Sausage, coarse crumbled and sautéed
4 Roma Tomatoes, sliced, sprinkle with salt & pepper
1 cup fresh basil, julienned
4 oz. parmesan, grated + more for passing

 

 

 

 

Directions

 

Mix yeast, water and ½ cup flour together.
Cover and let rest for 20 minutes. Mixture will be double in size and bubble.

Wild Idea Buffalo Piadina

Wild Idea Buffalo Piadina

Add remaining flour, salt, water and olive oil, knead together for 5 minutes.
Place in lightly oiled bowl, cover and allow dough to double in size. About 2 hours.
Divide dough into 8 pieces and roll out on a lightly floured surface into 8 inch circles.
Place grill tiles or bricks on grill grates and turn heat to 400*.
Place rolled dough on tiles and grill for 1 minute each side, or until dough has puffed slightly and become lightly browned. Keep grill lid closed during cooking.
Place crust on pizza stone or make individual pans of foiled parchment and top with favorite toppings. Keep toppings in balance so all flavors are equally represented.
Return prepared pizza to 400* grill. Close lid and continue to cook for 5 minutes or until cheese is melted.
Remove from grill. Cut each pizza into 4. Serve with green salad for a complete meal.

 

Wine Pairing:

California, Estancia Merlot, Keyes Canyon Ranch 2009

Full fruit nose with hints of cherry and earth on the palate. Well rounded with a smooth, lingering finish.
http://wildideabuffalo.com/2012/buffalo-piadina/

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