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SERVES: 4 “Toast­ing the chick­peas add some crunch”

2 tbs ex­tra vir­gin olive oil 400g can chick­peas, drained and rinsed 150g peper­oni, sliced 2 spring onions, finely chopped 1 gar­lic clove, finely chopped 2 balls buf­falo moz­zarella (or moz­zarella) Flat - leaf pars­ley leaves to serve


250g whole meal flour 1/3 cup (80ml) ex­tra vir­gin olive oil 125g Greek - style yo­ghurt 35g parme­san, finely grated For the Piadina, com­bine flour, olive oil yo­ghurt, parme­san, 1 tsp salt and 1 tbs water in a bowl and mix. Turn into a floured bench and knead 5-6 min­utes un­til smooth. Cover in plas­tic wrap and rest at room tem­per­a­ture for 15 min­utes. Mean­while, heat the oil in a fry­pan over medium heat. Add peper­oni and cook for 2-3 min­utes un­til crisp and fat has ren­dered. Re­move with a slot­ted spoon (keep­ing oil in pan). Drain on pa­per towel. Add chick­peas to the pan and cook for 2-3 min­utes un­til crisp. Add spring onion and gar­lic and cook a fur­ther 1 minute or un­til fre­grant then re­move from the heat. Cut rested dough into quar­ters. Roll each piece to 2mm thick. Heat a char­grill or large fry­pan over medium - high heat. Cook in batches for 3-4 min­utes a side un­til crisp. Serve topped with the chick­pea mix­ture, peper­oni, moz­zarella and pars­ley.


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