In this post I propose the original recipe for the piadina that believed itself to be ravioli. Oh yes, the recipe was originally conceived as a sweet and only later I was asked to change it into a savoury version. In fact, the first recipe’s name should have been “Piadina that believed itself to be ravioli… but also a bit cannoli”because of its sweet filling made with goat cheese and candied fruit, like the traditional cannolo. Since no recipe goes to waste and blog posting optimization has become vital to me I propose the recipe with a slight modification in the dough too, with a mix of fine semolina and AP white flour which is reminiscent of fresh pasta. I recommend using goat cheese because it is much more delicate on the palate and less creamy (too much creaminess is likely to cover the flavours of the other ingredients). I added lemon zest and fennel powder to give some freshness to the filling which would be otherwise a little too bland. Sometimes it takes very little to make a recipe special and I am very happy to say this one passed the guinea pigs test with no problem, despite the presence of candied peel which are not always to the taste of everyone. If you are among those who do not like candied peel you can always replace this ingredient with chocolate chips or other ingredients you like the most.
What is creativity? An impulsive motion triggered by sudden illumination which moves the pen, the brush, the fingers on the keys of a computer or a piano? Or rather is it an education to see, to hear, to reinterpret things that surround us? As Bruno Munari well says in his book “Fantasia” it is both. A reading I much enjoyed during my university study and which I’ve picked up lately to help me coming out with new ideas for the theme of the second episode of “Cuochi d’artificio” I have been cooking for. Obstacles are often an instrument for the development of new projects so I started from the assumption that the recipe should be prepared in a limited time and shouldn’t pose too many practical problems as long proofing times or handling a messy dough. The simplicity of a flat bread, modest, versatile, provides with a thousand possibilities of interpretation. And what if this piadina wanted to be something else? Maybe it would like to be turned into cannoli…or ravioli! To be able to come up with new ideas we need to subvert all preconceptions we have. Piadina is a staple of Rimini’s street food, stuffed with sweet or savoury filling. Is this recipe untouchable or can play with it to transform it to our liking? I decided to play with it, transforming it in a bite sized treat. One bite and the hand is already reaching out to the next “ravioli piadina”. Soft ricotta whipped with just the right amount of grana padano hits the tastebuds. Enough to salt and not cover the flavour of pistachios, which now creak under the teeth, and the one of chives, refreshed by a touch of lemon zest, an ingredient which is always able to bring back the dead. Blessed zest, blessed citrus flavours that make our palate sing! The hand is reaches out, but the plate is now empty.
This is the recipe told in words. Here you can find the video where it is explained step by step, and here you will find all the ingredients and quantities needed to make your taste buds dance. If you not so much into some of ingredients just be creative, customize the recipe, play with it, have fun. Use your imagination!