Jovial Foods Blog

Piadina is an Italian flatbread from the regions of Emilia-Romagna and Marche, typically made with wheat flour, lard, baking soda, salt and water. When it is cooked flat, normally on a terra cotta or cast iron griddle, it is called piadina. When it is rolled out, sfuffed and folded into a semicircle, it is called crescione. Piadina in Italy is typically eaten with Prosciutto, Ham or Salami with or without cheese and arugula. Crescione is typically stuffed with tomato sauce and mozarella or cooked greens.

Piadina is popular at the beach on the Adriatic Sea, sold by outdoor vendors that are easy to spot in striped white and green huts with outdoor seating or just take-out. Their menus now list all kinds of traditional and non-traditional combinations. This bread is different than a tortilla in that it is thicker and softer. Our recipe is made with einkorn flour, olive oil and a bit of yeast instead of baking soda. You do not have to add a lot of yeast or wait a long time for the dough to rise because you are not baking a loaf, which can be convenient. Both varieties, flat or stuffed, can be frozen in plastic bags and popped in the oven or toaster when needed. Needless to say, the pocket varieties are loved by kids and adults and are great for a fun lunch.

INGREDIENTS

1/4 tsp. (1g) active dry yeast

1 cup (220g) warm water

3 3/4 cup (465g) jovial einkorn flour, unsifted

4 tbsp. (50g) extra virgin olive oil

1 1/2 tsp. (10g)  sea salt

INSTRUCTIONS

• Mix yeast and warm water in a large non-reactive bowl and let stand for 5 minutes. (ceramic is best)
• Add olive oil and salt and mix with a large wooden spoon.
• Add flour and stir with the wooden spoon until the ingredients are incorporated a bit. The best way to make einkorn dough is by hand and it is very easy to knead and will not become sticky, like it can if you use a standing mixer. If you want to use a mixer, follow the same steps and use the first setting to mix the dough. If you are doing by hand, knead the dough in the bowl until the water is well absorbed and the dough is formed, which takes just about a minute.
• Cover the bowl with plastic wrap, a 100% linen cloth or an overturned plate if the bowl is sealed pretty well. Let stand for an hour.
• Sprinkle a few spoons of flour over the dough and work with your fingers against the edges of the bowl to loosen the dough and place on your counter. Flatten the dough into a square with your hands and fold in each side and then knead back into a round ball of dough. Be careful not to use too much added flour unless your dough seems very wet.
• Place back in the bowl, cover and let rest for one hour more.
• Heat a cast iron skillet (recommended) or non-stick frying pan on medium heat.
• Divide the dough into 8 pieces.
• Take the first piece, fold inside the outer side so the fresher dough turns out and then roll in a ball by pressing down with your hands in a circular motion on your counter. Try not to add much more flour unless necessary. Flatten the ball of dough with your hands and use a rolling pin to roll out the piece to about a 6 inch diameter.
• Place on the griddle with no additional fat added. The heat should be adjusted so the piadina cooks in 2 minutes or so on each side, but does not burn. You want small bubbles that turn golden on the first side. If you see large bubbles that have started to burn when you flip the first piadina, adjust the heat down. Once you get the heat perfect, remember the setting on your stove to make it easier the next time. On my stove, it is exactly half way.
• Place each cooked piadina in a clean, 100% cotton or linen cloth in a basket and cover until ready to serve.
• To make stuffed crescione, you must prepare the filling beforehand. You can cook chard, spinach or other greens with onions and garlic or use tomato sauce with oregano and mozzarella. Of course, the ideas here are endless and of personal preference. Just be careful that the filling does not have excess thin liquid because it can run out of the edges.
• Roll the dough out in the same way as above, place the filling on one side being careful not to over-stuff or place to close to the edges (about 3 tbsp. of filling) or the filling will come out when you are flipping them. Fold the dough in a semicircle and pinch the edges together with your fingers.  Carefully detach the edges from the counter, transfer to the griddle and push down the edges with a spatula while you are cooking. You might want to roll out the first try on plastic wrap to make sure you can get them to the griddle with ease. Flip and cook the other side, then stand it up on its side to cook the flat surface that has formed at the fold.
• The filling is hot, so let them cool for a few minutes before tasting, especially if you have included cheese that has melted.
• Piadina stay fresh for up to two days, but need reheating in the toaster or oven. If you make a batch and want to freeze them, make sure they cool completely and then freeze.

Notes:

1. We will begin posting more einkorn bread recipes, including sour dough bread. We have found the best way to work is with a kitchen scale in grams. In fact, we tested this recipe at least five times and using cups was not accurate. We finally used the scale as we normally do and then measured out the cups when we reached the grams we wanted. If you are serious about baking, consider a scale if you do not currently use one.
   
2. This recipe is similar to pita bread dough. In order to make a pita instead of a piadina, follow the same steps, but roll out two circles  of dough at a time. Your oven must be preheated to 450º F, so very hot. Line a baking tray with parchment paper and transfer the pita to the tray and then place in the oven and bake for about 5 minutes. If you have never made pita before, it is magical to see them pop up so keep your eyes on your oven because it can happen fast.
3. My parents used to make piadina on Saturday nights when I was a kid. This is one of my fondest memories. My father would prepare a dandelion green salad (my mom would pick them that day from a field) with garlic, lemon, olive oil and chopped anchovies and we would enjoy the piadina with prosciutto and dandelions. My mother would make extra dough and roll small pieces into balls and fry them, shaking them in a large brown paper bag to remove excess oil. She had a second bag waiting with confectionery sugar and we would give the fried dough a quick shake before eating. 
   

Who wouldn’t enjoy receiving a box of homemade cookies as a gift?  Baking with einkorn flour will give your cookies an enjoyable golden color and nutty flavor and the opportunity to share the amazing story about the comeback of this ancient food. By utilizing this uncommon flour, you are also playing a key role in supporting a bright future for sustainable farming that will nourish not only yourselves, but also the economy and the environment. As farming became industrialized, all of us suffered along the way. Nature was no longer treated with respect and unhealthy farming practices harmed the environment. Wheat became a commodity and consumers were missing out on purity and nutrition. Small farmers today have a difficult time profiting from their land. Consuming foods that are organic, biodiverse and grown by passionate people on small farms for fair prices, is the key to creating a new and bright future for us all. Remember to be mindful when choosing gifts this year, there are so many great people out their creating honorable treasures.  

MOCHA SHORTBREAD COOKIES

COOKIE INGREDIENTS

½ cups (195g) confectioners sugar

¾ cup (60g) unsweetened cocoa powder

2 ¼ cups (295g) jovial einkorn flour

3 tbsp (25g) cornstarch

½ tsp (5g) salt

1 ½ cups (340g) unsalted butter room temperature

1 ½ tsp (8g) pure vanilla extract

2 tbsp (8g) instant espresso powder

ICING INGREDIENTS

3 ounces (90g) white chocolate

1 tsp (5g) vegetable oil

INSTRUCTIONS

• Preheat oven to 325° F.  Lightly butter a 15”x10” pan.
• In a small bowl, sift the confectioners sugar with the cocoa powder. 
• In another bowl, sift the flour, cornstarch and salt together.
• In a bowl, using your electric mixer or by hand, beat the butter until it is smooth.  Add the sugar and cocoa powder mixture and beat until fully incorporated.  Add the vanilla and espresso powder and beat until incorporated.  Then add the flour mixture and beat until the dough comes together.
• Spread the dough over the bottom of the pan and gently press the dough with your finger tips or the back of a spoon to form an even layer.  Then, with a sharp knife, score the top of the short bread into approximately 1.5” x 1.5” squares.
• Bake for 12-15 minutes, or until the center comes out clean when a toothpick is inserted.  Remove from the oven and place on a wire rack to cool.  While the shortbread is still warm, re-cut the shortbread following the scored lines.  Cool completely before removing from the pan.
• In a small heatproof bowl over a saucepan of simmering water, melt the white chocolate with vegetable oil.  Then place the melted chocolate into a paper cone or a pastry bag fitted with a 1/16” tip.  Pipe a thin line of chocolate across the center of each cookie and then pipe another line across the first one to make them look like presents.

Makes about 50 shortbread cookies.

CHEWY DATE PINWHEELS

                                                                                                                                                                                                                FILLING INGREDIENTS

1 ½ cups (221g) chopped dates

1 cup (237g) water

½ cup (182g) chopped pecans

1 cup (220g) sugar

COOKIE DOUGH INGREDIENTS

1 cup (229g) butter, room temperature

2 cups (179g) brown sugar

½ cup (103g) sugar

5 cups (589g) jovial einkorn flour

1 tsp (6g) baking soda

1 tsp (6 grams) salt

1 tsp (2 grams) cinnamon

3 large eggs

FILLING INSTRUCTIONS

• In a large saucepan combine the dates, sugar, and water
• Cook and stir over medium heat until mixture becomes thick like a syrup (about 7 to 9 minutes).
• Stir in nuts; set aside to cool

COOKIE DOUGH INSTRUCTIONS

• In a bowl using your electric mixer or by hand, beat the butter and sugar until it is smooth about 2 minutes.
• Add eggs, one at a time beating well after each addition.
• Sift together the flour, baking soda and cinnamon and add to butter mixture in 3 parts making sure to scrape the sides of the bowl after each addition.
• When the dough forms remove from bowl and divide in half , wrap in plastic wrap and refrigerate 1 hour.

PINWHEEL ASSEMBLY

• On a floured surface, roll out one portion of the dough into a ¼” thick rectangle.
• Spread ½ of the filling on the dough and roll, starting with the long side (jelly-roll style).
• Repeat with remaining dough and fillingWrap each roll in plastic wrap and refrigerate overnight.

COOKING INSTRUCTIONS

• Preheat oven to 375ºF.
• Unwrap dough; cut into ¼” slices.
• Place 2” apart on greased baking sheets.
• Bake for 12 to 14 minutes. Cool on wire racks.

Makes about 3 dozen. 

EINKORN GINGERBREAD COOKIES

COOKIE INGREDIENTS

 4 cups (560g) jovial einkorn flour, plus more for dusting

1 ½ tsp (10g) baking soda

¼ tsp (3g) salt

1 ¼ tsp (4g) cinnamon

1 ¼ tsp (3g) allspice

1 ¼ tsp (3g) ground ginger

¼ tsp ground cloves

1 cups (228g) unsalted butter, room temperature

¾ cup (162g) sugar

¾ cup (160g) brown sugar

1 tbsp (13g) fresh ginger grated

¼ cup (82g) unsulfured molasses

2 large eggs

ROYAL ICING INGREDIENTS

½ pound (227g) confectioners sugar

2 ½ tbsp (24g) meringue powder

¼ cup (108g) water

INSTRUCTIONS

• In a large bowl sift together flour, baking soda, salt, cinnamon, ground ginger, allspice and cloves; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat  the butter both sugars and fresh ginger on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
• Beat in eggs, one at a time till combined. Add molasses and beat until combined.
• With the mix on low speed gradually add the flour mixture, scraping down the bowl after each addition. When the dough forms remove from mixing bowl onto a lightly floured work surface.
• Divide dough in half, flatten into disks, wrap each in plastic and refrigerate at least 1 hour or overnight.
• Preheat oven to 350F, with racks in upper and lower thirds. Line 2 baking sheets with parchment paper; set aside
• Remove dough disks, one at a time, from refrigerator and let stand until slightly softened.
• On a lightly floured work surface roll out dough to about ¼” thick (if needed use a spatula to move dough around and add more flour) Working quickly cut out shapes and place on parchment lined baking sheets. (If dough begins to soften too much cover with parchment and place in freezer for 15 minutes).
• Bake, rotating half way through until cookies are crisp but not to dark about 12 to 15 minutes. Transfer to cookies to a wire rack to cool completely. 
• In the bowl of an electric mixer fitted with the paddle attachment, beat  the confectioners sugar, meringue powder and ½ cup of water.Beat until the mixture is fluffy but dense about 7 minutes. Decorate cookies with Royal icing.

CRANBERRY  WHITE CHOCOLATE COOKIES

INGREDIENTS

  ½ cup (113 grams) unsalted butter room temperature

 ¼ cup (50 grams) granulated white sugar

 ½ tsp (2 grams) pure vanilla extract

 ¼ cup (40 grams) fine yellow or white corn meal

 ¾ cups (95 grams) Einkorn flour

 1 Tbsp (8 grams) white rice flour

 1/8 tsp salt

 1/3 cup (50 grams) dried cranberries

 ¼ cup (45 grams) white chocolate chips or chunks

 1/3 cup (36 grams) finely chopped pistachio nuts 

 INSTRUCTIONS

• Preheat oven to 300 degrees.  Lightly butter or spray with a non stick vegetable spray a 8” x 8” baking pan.
• In the bowl of your electric mixer beat the butter and sugar until it is smooth (about 2 minutes).
• Add the vanilla extract and mix until incorporated (stop mixer and scrape down sides of bowl).
• In a separate bowl sift the Einkorn flour, rice flour, corn meal and salt.
• Add the flour mixture to the butter and mix until just incorporated (stop mixer and scrape down sides of bowl).
• Remove the bowl from the mixer and with a rubber spatula fold in the dried cranberries and white chocolate chips.
• Spread the dough over the bottom of the greased pan and gently press the dough with your finger tips (or the back of a spoon) to form an even layer.
• Using a fork prick the surface of the shortbread to prevent puffing.
• Then, with a sharp knife, score the top of the short bread into approximately 2” x 2” squares. Top of shortbread with pistachio crumbs.
• Place pan on center rack of preheated oven and bake for 40 to 50 minutes or shortbread has turned a golden color.  Remove from the oven and place on a wire rack to cool.  Before the shortbread cools completely remove from pan and place on a cutting board.  Following the scored lines cut the shortbread into squares.  Place back on wire rack to cool completely.

Makes about 16 cookies.