A very simple and delicious piadina, enriched with cricket flour for a supply of sustainable complete
- Difficulty: easy
- Servings: 3 piadines
INGREDIENTS
- Wholemeal flour 165 g
- Cricket flour 40 g
- Water 100 g
- EVO oil 3 teaspoon
- Salt 1 pinch
- baking powder 1 teaspoon
- Steamed chickpeas 250 g
- Half lemon juice
- 1 clove garlic
- Salt and chilli pepper to taste
- Water if necessary
- Tahini or white sesame 1 tablespoon or 20 g of sesame
- Red onions 1 pc
- Tomatoes 100 g
Mix the flours carefully, then add the oil, salt and water and start kneading until you obtain a smooth dough.
Cover with a wet towel and leave to rest for 10-15 minutes.
Preheat a pan over medium heat and toast the sesame until golden brown.
When the sesame is toasted, place in a blender and blend until smooth. This paste is called tahini. If you have difficulty, try adding a little hot water to facilitate the process.
Remove the tahini from the blender and replace it with the chickpeas and lemon juice. Blend the chickpeas and gradually add the other ingredients: garlic, olive oil, tahini and water. Season with salt and pepper to taste.
Divide the focaccia dough into 2-3 pieces and roll it out with a rolling pin forming a thin circle.
Cook the piadina in a pan on both sides , fill it with hummus and your favorite vegetables and voilà, your lunch is ready!
Recipe by
DAVIDE RIZZOLI –
