Coppa-and-Gorgonzola Piadine

Star chef Mario Batali’s terrific flatbread sandwiches are topped with slices of creamy Gorgonzola dolce and coppa as soon as they’re taken off the griddle.

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  • Servings: 12 piadine

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  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1/4 cup lard or solid vegetable shortening, at room temperature
  • 1 cup water
  • 1 1/2 pounds Gorgonzola dolce, thinly sliced
  • 1/2 pound sliced spicy coppa
  • 2 thinly sliced Bartlett pears

How to make this recipe

  1. make the dough

    In a standing mixer fitted with the dough hook, blend the flour, baking soda, salt and lard at medium-low speed until the mixture resembles coarse meal. With the machine on, add the water in a thin stream and mix until the dough forms a ball. Increase the speed to medium and knead for 5 minutes.

  2. make the dough

    Roll the dough into an 8-inch log and cut into 12 pieces. Roll each piece into a ball and arrange on a baking sheet. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.

  3. make the dough

    Heat a cast-iron griddle over moderate heat. On an unfloured work surface, roll out each ball of dough to a thin 7-inch round. Working in batches, griddle the <em>piadine</em> just until lightly browned on the bottom, 1 to 2 minutes. Turn and brown the other side, 1 minute more. Keep the <em>piadine</em> warm in foil in a preheated oven while you cook the rest.

  4. Add the toppings

    Arrange the warm <em>piadine</em> on a platter or plates. Top with the sliced Gorgonzola, <em>coppa</em> and pears and serve.

Suggested Pairing

A sparkling wine, like an Italian Lambrusco.

Contributed By Photo © John Kernick Published April 2013

479014 recipes/coppa-and-gorgonzola-piadine 2013-12-06T23:20:32+00:00 Mario Batali cocktail-party|game-day|italian|appetizers-starters|staff-favorite april-2013 recipes,coppa-and-gorgonzola-piadine 479014

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