01.12.08: dinner

Piadina with Prosucitto di Parma and Catalan Meatball Soup

Piadina with Prosciutto di Parma and Catalan Meatball Soup

Spain meets Italy (just like a World Cup match!) in this easy combination of piadina and a Catalan meatball soup that calls for lamb, but in this version used ground meatloaf due to a dearth of ground lamb and ground veal at the Stop & Shop, along with egg-white noodles.

The piadina was something I found in an issue of Food & Wine back in 2007 that focused on the foods of 12 regions of Italy, and I loved its simplicity.  All you need is either a pound of store-bought pizza dough or your own homemade recipe in the same amount, and divide into four pieces.  Roll out each with a little flour, arrange on a baking sheet, and use a fork to pierce holes into each to keep the dough from puffing up in your 350 degree oven.  Bake for a few minutes–before the dough browns–and then layer some ricotta cheese seasoned with salt and pepper, prosciutto, wilted arugula and shaved Parmesan and place back into the oven long enough for the cheese to just melt.

Which reminds me:  if you want to make sure something is at your store, ask for it!  Sometimes you have to plan in advance, of course, but it’s a classic secret of great cooks and professional chefs everywhere.  Pre-Julia Child, most supermarkets suffered from a lack of diversity when it came to fresh herbs, shallots, leeks, fresh garlic, and any green lettuce aside from iceberg; only by asking for (and subsequently buying) a greater variety of food can we see more possibilities made available to all of us.

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