Piadine with Caesar Salad with Roasted Garlic Paste

Piadine with Caesar Salad and Roasted Garlic Paste Recipe - California Cuisine

Region / culture: California | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Piadine with Caesar Salad with Roasted Garlic Paste is a delicious and flavorful dish that combines the classic flavors of a Caesar salad with a crispy and savory piadina. The roasted garlic paste adds a rich and aromatic element to the dish, making it a perfect meal for any occasion.

History

The origins of piadine can be traced back to the Romagna region of Italy, where they have been a popular street food for centuries. Traditionally, piadine are made with a simple dough of flour, water, and lard, which is then cooked on a griddle until crispy and golden brown. The addition of Caesar salad and roasted garlic paste to the piadine is a modern twist on this classic dish, adding a fresh and flavorful element to the traditional recipe.

Ingredients

1 lb (454 g) pizza dough, or you can buy it at your favorite pizza parlor, or 1 lb (454 g) frozen pizza dough (thawed and prepared according to package directions)
0.5 cup loosely packed torn romaine lettuce (about 2 heads)
Favorite caesar salad dressing (we used Newman's Own Light caesar salad dressing)
0.5 cup olive oil
salt, to taste
Freshly ground coarse black pepper, to taste
0.5 cup roasted garlic paste
1 tbsp chopped fresh thyme leaves or rosemary (we used rosemary)
6 tbsp freshly grated parmesan cheese, plus extra for garnish

Roasted garlic paste

1 lb (454 g) whole head of garlic
0.5 cup pure olive oil
Gray salt
Freshly ground coarse black pepper

How to prepare

Roasted garlic paste

Preheat the oven to 375°F (191°C).
Peel the outermost layers of skin off the heads of garlic.
Cut off the top one-third of the heads to open the cloves. Save the small pieces of garlic for another use.
Place the heads, cut sides up, in a small baking dish and pour the olive oil over them.
Season with salt and pepper.
Cover the baking dish tightly, place it in the oven, and roast until about three-fourths cooked, approximately 45 minutes.
Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes.
Allow the roasted garlic to cool.
When the roasted garlic is cool enough to handle easily, squeeze it into a small bowl.
Press against the skins thoroughly to extract all the sweet roasted garlic.
Add the oil from the baking dish and mix well until a paste forms.
Store the roasted garlic paste tightly covered in the refrigerator for up to 1 week.

Piadine

Preheat the grill to high.
Place the lettuce in a bowl. Pour the dressing over it and toss well.
Divide the dough into 4 equal balls.
On a floured board, stretch and roll the dough into thin discs using a rolling pin.
Alternatively, the dough can be stretched by hand, but rolling will result in a thinner crust.
Coat the rolled-out dough with olive oil and place it, oiled side down, on a very hot grill.
If indoors, this can be done on a preheated cast-iron stovetop grill pan over medium to medium-high heat.
When bubbles start to appear on the surface of the dough, flip it over.
The bottom should be slightly browned.
Brush each round with a generous tablespoon of the garlic paste and sprinkle with thyme.
Using tongs, remove the piadine from the grill and top them with Caesar salad.
Grate Parmesan cheese on top, fold them in half, and enjoy.

Variations

Add grilled chicken or shrimp to the Caesar salad for a protein boost.
Substitute the romaine lettuce with kale or arugula for a different flavor profile.
Use a different type of cheese, such as feta or blue cheese, in place of Parmesan.

Cooking Tips & Tricks

Make sure to preheat your grill or grill pan to high heat before cooking the piadine to ensure a crispy and evenly cooked crust.

- Stretching and rolling the dough into thin discs will result in a thinner and crispier piadina, but you can also stretch the dough by hand for a thicker crust.

- Be generous with the garlic paste and Parmesan cheese toppings for maximum flavor.

- Toss the romaine lettuce with the Caesar salad dressing just before serving to keep it fresh and crisp.

Serving Suggestions

Serve the Piadine with Caesar Salad with Roasted Garlic Paste as a main dish for lunch or dinner. Pair it with a glass of white wine or a refreshing iced tea.

Cooking Techniques

Grilling the piadine adds a smoky flavor to the dish and creates a crispy crust. Tossing the romaine lettuce with the Caesar salad dressing just before serving keeps it fresh and prevents it from wilting.

Ingredient Substitutions

If you don't have pizza dough, you can use store-bought flatbreads or tortillas as a substitute. You can also use store-bought roasted garlic paste instead of making your own.

Make Ahead Tips

You can prepare the roasted garlic paste in advance and store it in the refrigerator for up to 1 week. The piadine dough can also be made ahead of time and stored in the refrigerator until ready to use.

Presentation Ideas

Serve the Piadine with Caesar Salad with Roasted Garlic Paste on a large platter, garnished with extra Parmesan cheese and fresh herbs. You can also cut the piadine into smaller pieces for easy serving.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the Caesar salad and roasted garlic paste.

Storage and Reheating Instructions

Store any leftover piadine in an airtight container in the refrigerator for up to 2 days. To reheat, place the piadine on a grill or in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Piadine with Caesar Salad with Roasted Garlic Paste contains approximately 400 calories.

Carbohydrates

Each serving of Piadine with Caesar Salad with Roasted Garlic Paste contains approximately 45 grams of carbohydrates.

Fats

Each serving of Piadine with Caesar Salad with Roasted Garlic Paste contains approximately 25 grams of fats.

Proteins

Each serving of Piadine with Caesar Salad with Roasted Garlic Paste contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains gluten and dairy.

Summary

Piadine with Caesar Salad with Roasted Garlic Paste is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Piadine with Caesar Salad with Roasted Garlic Paste is a delicious and satisfying dish that combines the flavors of a classic Caesar salad with a crispy and savory piadina. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a nutritious and flavorful option for any meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Piadine with Caesar Salad with Roasted Garlic Paste. It was a warm summer day, and I was browsing through an old cookbook that belonged to my mother. As I flipped through the pages, a worn piece of paper fell out, revealing the handwritten recipe. The words were faded, but I could make out the ingredients and instructions.

My curiosity piqued, I decided to give it a try. I gathered the necessary ingredients and set to work in the kitchen. The scent of roasted garlic filled the air as I prepared the paste, blending it with olive oil and a touch of salt. The aroma was intoxicating, and I knew I was onto something special.

Next, I tackled the piadine dough, a simple mixture of flour, water, and olive oil. I kneaded the dough until it was smooth and elastic, then rolled it out into thin rounds. I cooked them on a hot griddle until they were golden brown and slightly crispy.

While the piadine cooled, I prepared the Caesar salad. Crisp romaine lettuce, tangy Parmesan cheese, crunchy croutons, and a creamy dressing made from egg yolks, anchovies, garlic, lemon juice, Dijon mustard, and olive oil. I tossed everything together, making sure each leaf was coated in the flavorful dressing.

Finally, it was time to assemble the dish. I spread a generous dollop of roasted garlic paste on each piadine and topped it with a mound of Caesar salad. The flavors melded together perfectly, creating a harmonious blend of savory, tangy, and crunchy.

As I took my first bite, I knew I had discovered a new favorite recipe. The piadine with Caesar salad with roasted garlic paste was a revelation, a dish that combined the best of Italian and American flavors in one delicious package.

Over the years, I have made this recipe countless times, sharing it with friends and family who have all raved about its deliciousness. It has become a staple in my repertoire, a dish that never fails to impress.

I often think back to that fateful day when I stumbled upon the recipe, tucked away in an old cookbook. It reminds me that inspiration can come from the most unexpected places, and that sometimes the best recipes are the ones that have been passed down through generations.

So here's to the piadine with Caesar salad with roasted garlic paste, a dish that holds a special place in my heart and on my table. May it continue to bring joy and satisfaction to all who are lucky enough to taste it.