Lunchbreak: Spiaggia Chef de Cuisine Joe Flamm makes eggplant piadini

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Joe Flamm

Cafe Spiaggia
980 N. Michigan Avenue, 2nd floor
Chicago
www.spiaggiarestaurant.com/cafe

Event:
Feast of the Seven Fishes
Sunday, December 20
Seatings at 4:00 p.m. and 7:00 p.m.
Tickets are available online or by calling -- 312-280-2750

Artichoke Aioli

Ingredients:
1 can artichokes
1/4 cup red wine vinegar
salt, to taste

Directions:
Drain and save oil from artichokes. Blend in vita prep/blender, adding reserved oil slowly until emulsified. Add vinegar, season with salt to taste.

Cafe Spiaggia Piadini Dough

Ingredients:
3 cups all purpose flour
1 cup lard
1 1/3 cups water
2 Tbsp salt

Directions:
Combine all ingredients until dough forms.  Portion into 6 1/5 ounce portions (or just under 1 cup).  Roll and separate into portions.  Roll it flat like a pizza and then toast it in a saute pan or on a grill.

Cafe Spiaggia Eggplant Piadini
Ingredients:
3oz Calabro Mozzarella, sliced
1/2 Yellow Onion, chopped
1/2 Eggplant
1 Tsp Garlic, chopped
1 Tsp Parsley, chopped
2 tbsp Artichoke Puree
1 Piadini each
1 Tsp Basil & your choice & amount of salad greens

Slice the eggplant into 1/2 inch coins, season with salt and extra virgin olive oil and cook in hot pan until tender with the chopped parsley, chopped garlic and chopped onion.  Build the dish with the piadini -- spread the artichoke aioli, then add the eggplant slices/coins, then top with cheese & basil and then top with some salad greens to your liking.

 

*For those viewers who prefer measurements in grams:

Cafe Spiaggia Piadini Dough

Ingredients:

  • 700g Ap flour
  • 200g lard
  • 320g water
  • 24 g salt

Method:

Combine all ingredients until dough forms.  Portion into 180g portions.  Roll and separate into portions.

The Piadini is portioned out to 200g balls, rolled flat like a pizza dough, then toasted in a sauté pan or on the grill.

Cafe Spiaggia Eggplant Piadini

Ingredients:

  • Calabro Mozzarella 3oz
  • Yellow Onion 15g, chopped
  • Eggplant 100g
  • Garlic 5g, chopped
  • Parsley 5g, chopped
  • Artichoke Puree 25g
  • Piadini 1 each
  • Basil 0.5g & salad greens of your liking & amount