* Exported from MasterCook *
Sardinian Flatbreads with Parmigiano, Coppa, and Chiles (Carta di Musica)
Recipe By : Stacy Adimando
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Flatbreads
1 cup semolina flour -- (durum) plus
1 Tbsp. semolina flour -- (180 g)
1 cup all-purpose flour -- plus
1 Tbsp. all-purpose flour -- (137 g)
1 1/4 tsp. kosher salt -- plus more as needed
For the Toppings
2 oz. Parmigiano-Reggiano -- finely grated on a
microplane (13/4C), plus more, if desired
28 slices salami -- thin slices coppa or capocollo (6
oz.), or any cured salumi you like, torn into large pieces
28 slices fresh or pickled chiles -- thin slices such
as Fresno or jalapeno (optional)
Freshly ground black pepper
These semolina flatbreads are delicious with any antipasto, and also
a blank canvas on which to bake cheeses, cured meats, or other
toppings. (This version from SAVEUR editor-in-chief Stacy Adimando's
cookbook Piatti incorporates Parmigiano from northern Italy, and
capocollo from southern.) The cheese melts down to a thin layer - so
pile on more as needed before or midway through baking.
Time: 1:10
Make the flatbreads: In a large bowl, stir the flours and salt with a
fork. Add 3/4 cup water; stir until crumbly. Squeeze the mixture into
a ball, scooping and kneading the crumbs together repeatedly until a
dough forms.
On a clean counter, knead the dough until springy, 2 minutes.
Set a rack with a flat, heavy metal baking sheet, baking steel, or a
pizza stone in the top of the oven, and preheat to 500F. Once
preheated, pull off a piece of dough about the size of half to
three-quarters of a ping-pong ball; flatten slightly. Using a rolling
pin, roll it out, rotating it as needed and pressing hard against the
counter to help it stay steady, until the dough is as thin as
possible. (If it tears slightly in a few little places, that's okay.)
When it's at its thinnest, around 6-8" long and a few inches wide,
rub the dough with a small amount of kosher salt to season.
Peel the dough piece off the counter and transfer it to the preheated
baking sheet or stone. Bake until the dough is firm and browned on
the sides, 7 to 8 minutes. Meanwhile, roll out more pieces of dough,
continuing to place them on the preheated pan or stone as you go.
Continue until all the dough is rolled, varying the sizes as you desire.
Remove the pieces and let cool. At this point, you can store or eat
them, or bake with toppings.
To bake with toppings: Preheat the broiler to high and set a rack
just beneath it. On a large, foil-lined baking sheet, add as many
carta di musica as can fit in a single layer. Sprinkle about 2
tablespoons of cheese over each. Coarsely tear 2 pieces of coppa and
place atop each flatbread, scrunching them slightly. Top with some of
the chile slices, if using. Sprinkle with a little more cheese and
some black pepper.
Broil until the cheese is melted, 2 to 3 minutes, adding more while
broiling, if desired. Serve warm or at room temperature.
S(Internet address):
https://www.saveur.com/sardinian-flatbreads-with-parmigiano-coppa-and-chiles-recipe/
Yield:
"12 to 14"
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Per Serving (excluding unknown items): 291 Calories; 13g Fat (38.8%
calories from fat); 15g Protein; 30g Carbohydrate; 2g Dietary Fiber;
39mg Cholesterol; 863mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1
1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.
NOTES : 2019 - 0724