Main Italian

Sorrel pesto piadina

Name: Sorrel pesto piadina
Yield: 8
Cuisine: /italian
Ingredients: 5 cups (750g) bread flour (strong flour); 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1/4 cup (60ml) extra virgin olive oil; 175g ball of burrata, torn; 70g rocket leaves; Finely grated zest and juice of 1/2 lemon; 40g sorrel; 2 tbs pine nuts; 1/2 garlic clove; 1/4 cup flat-leaf parsley leaves; 1/3 cup (80ml) extra virgin olive oil; 1/3 cup (25g) finely grated pecorino; Finely grated zest of 1/2 lemon

1 rating

Jump to recipe

by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Oct 20, 2015

“This gorgeous meat-free Italian classic is both big on taste and comfort. And remember to use any leftover sorrel pesto to pimp up salads, pasta and sandwiches.” - Jamie Oliver

5 cups (750g) bread flour (strong flour)
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 cup (60ml) extra virgin olive oil
175g ball of burrata, torn
70g rocket leaves
Finely grated zest and juice of 1/2 lemon

Sorrel pesto

40g sorrel
2 tbs pine nuts
1/2 garlic clove
1/4 cup flat-leaf parsley leaves
1/3 cup (80ml) extra virgin olive oil
1/3 cup (25g) finely grated pecorino
Finely grated zest of 1/2 lemon

Method

1.

For the sorrel pesto, place the sorrel, pine nuts, garlic, parsley and oil in a food processor and whiz until a smooth paste, but so it still retains some texture, adding 1 tbs more oil if too dry. Add the pecorino and the lemon zest, stir to combine and season to taste. Cover with plastic wrap and set aside.
2.

To make the piadina, combine the flour, baking powder, bicarb soda and 1 tsp salt in a large bowl. Make a well in the centre and pour in the olive oil and 300ml cold water. Slowly incorporate flour from the sides, until combined to form a soft dough. If mixture feels too dry, add a splash more water; if too wet add a bit more flour. Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Divide the dough into four equal portions, then roll each into a 3mm-thick round disc about 25cm wide.
3.

Place a chargrill pan over high heat. Chargrill each piadina for 4-5 minutes, pressing the dough into the pan until nicely charred. Flip and fold in half, then chargrill the other two sides for 2 minutes or until cooked through (this will ensure they won’t crack when serving). Remove from the pan and set aside. Repeat with remaining piadina.
4.

Spread sorrel pesto over each piadina, then top with burrata and rocket. Squeeze over lemon juice and season. Fold over piadina to serve.