Fontina, Apple and Walnut Piadina with Thyme
Recipe courtesy of Christian Hallowell
Sponsor: BelGioioso
Servings: 12
Ingredients
Piadina Dough:
- 4 ¼ c cake flour
- 1 Tbsp baking powder
- 1 tsp salt
- 2/3 c vegetable shortening or 1/4 c olive oil
- 1 c ice water
Toppings:
- 2 c (8 oz) BelGioioso® Shredded Fontina cheese
- 2 med Fuji apples, thinly sliced
- 1 c (4 oz) walnuts, chopped
- Fresh thyme leaves (from 4-5 sprigs)
- Olive oil for drizzling
- Flaky sea salt
Directions
Piadina Dough:
- In a food processor, combine the flour, baking powder and salt. Pulse the ingredients to mix them thoroughly.
- Sprinkle the shortening or oil over the flour mixture. Pulse the food processor until the fat is just incorporated.
- With the food processor running, slowly add the water until the dough begins to form and clump together. Ensure that the ingredients are well combined, and the dough reaches a cohesive consistency.
- Divide the dough into 12 equal portions and roll each portion into a thin circle (about 8–10 inches in diameter).
- Heat a griddle or a flat pan over medium-high heat. Cook each piadina for about 2 minutes on each side, or until it develops a slight char and is cooked through.
Toppings:
- Preheat the oven to 375°F.
- Place the cooked piadina on baking sheets.
- Sprinkle each piadina with an even layer of shredded fontina cheese.
- Top with apple slices and walnuts.
- Sprinkle the thyme over the top and drizzle with olive oil.
- Bake for 5–7 minutes, or until the cheese is melted and the edges are golden.
- Remove from the oven and sprinkle each piadina with flaky sea salt.
- Serve warm, and optionally, garnish with additional fresh thyme leaves or a few sprigs of arugula.
Chef Notes
For a fun twist, experiment with different apple varieties to play with sweetness and tartness levels. Additionally, try adding a balsamic reduction drizzle just before serving for an extra layer of flavor.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley