Paccheri with peas and sauce with almonds
107 recipes
Piadina with fennel and salmon with salad
ingredients
servings
2
Type 0 wheat flour
80 grams
Whole spelled flour
60 grams
Extra virgin olive oil
35 grams
Water
40 grams
Iodized salt
to taste
Oranges
1 unit
Iodized salt
to taste
Pink pepper
1 teaspoon
Almonds
20 grams
Extra virgin olive oil
to taste
Fennel
300 grams
White pepper
to taste
Full fat milk
60 grams
Butter
10 grams
Pecorino cheese
100 grams
Salmon
100 grams
second courses from Italy
Piadina with fennel and salmon with salad
Piadina with fennel and salmon with salad
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A recipe to be enjoyed with someone special, very special.
preparation
step 1
Piadina: In a bowl mix flour, salt and make a well in the center. In a glass mixes the water and the oil. Pour the liquid in the center of the flour and knead it all by hand.
step 2
Transfer dough on a work surface and works up to obtain a smooth, homogeneous and hard. Form a ball, cover with a damp towel and let it rest for half an hour.
step 3
Divide the ball into two; and put back to rest for 2 hours.
step 4
Meanwhile Prepare the filling: Cut the fennel to the mandolin and put them in a large skillet with a teaspoon of oil, salt and milk.
step 5
Turn on the heat and cook covered for about 15 minutes. Turn Off, rule if necessary with salt, add pepper, and passes everything with the hand blender until smooth and creamy.
step 6
Finally Add butter and cheese, stir well and keep aside.
step 7
Prepare the salad: pela bleed larancia and cut into very thin slices. Cut into 4 even the fennel and slice it to mandolin. Chop the almonds and transfer it into a bowl.
step 8
Season with oil, salt and red pepper and stir. Keep in a cool covered with plastic wrap until allutilizzo.
step 9
Stretch the two tortillas into thin disks and bake on a plate crepes or in a large frying pan 2 minutes for each side punzecchiandole with a fork.
step 10
Cut each piadina from two hearts with a mold for big biscuits.
step 11
Farcisci two of four hearts with a tablespoon of cream of fennel, half full each with salmon, cut into small pieces.
step 12
Cover with the other two hearts and a small heart cookie cutter draws a heart in the center of each flatbread.
step 13
Arrange on serving plates and served with salad.
