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Schiacciata with Prosciutto and Melon
Serves 6 as an antipasto
Pizza Dough (page 66)
¼ cup extra-virgin olive oil
4 ounces thinly sliced prosciutto di Parma
1 small or ½ large ripe cantaloupe, seeded and cut into 6 wedges
Preheat a gas grill or prepare a fire in a charcoal grill. Put a piastra (see page 9) on the grill to preheat.
Divide the dough into 2 pieces. Using a floured rolling pin, roll each piece out to a rectangular shape about 12 inches long, 6 to 7 inches wide, and ¼ inch thick.
Carefully place one rectangle on the piastra (or cook both breads at the same time if your piastra is big enough) and cook for just 30 seconds. Carefully turn over and cook until the bottom is light golden brown and dry, about 1 minute. Transfer to a cutting board (with the less cooked side up), and repeat with the second piece of dough.
Brush the top of each bread with 2 tablespoons of the olive oil. Divide the prosciutto between the breads, covering as much of the bread as possible. Using a large spatula, carefully place one of the breads (or both if you have room) on the piastra, cover with a large upside-down roasting pan, and cook, undisturbed, for about 5 minutes, or until the bottom is a deep golden brown and the top has cooked through. Transfer to a cutting board and repeat with the second bread.
Allow the schiacciate to rest for 2 minutes, then cut into squares or wedges, place on plates, and set a wedge of melon alongside each one.
Piadina withTaleggio, Coppa, and Apples
Makes 12 piadine
Piadina Dough (page 80)
2 Granny Smith apples
1 pound ripe Taleggio, at room temperature
8 ounces thinly sliced coppa
Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra (see page 9) on the grill to preheat.
Cut the dough into 12 pieces. On a lightly floured surface, using a lightly floured rolling pin, roll each piece into a 6-inch round, and place on two baking sheets or trays.
Quarter the apples, core them, and, using a mandoline or other vegetable slicer, cut them into paper-thin slices. Put them in a shallow bowl and squeeze a little lemon juice over them, tossing gently so the slices don't break (don't worry if a couple of them do). Set aside.
Working in batches, place the rounds on the piastra and cook until light golden brown on the first side, about 1 to 2 minutes. Turn and repeat on the other side. Transfer to the baking sheets.
When all are done, smear the soft Taleggio evenly over the piadine and cover with the sliced coppa. Pile the apples on top of the coppa.
Place the piadine on the grill for a minute or two to rewarm them, then serve. Italian Grill
. Copyright © by Mario Batali. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.