Mushroom piadina from Polpo: A Venetian Cookbook (of Sorts) (page 80) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joneshayley on February 10, 2020

    Another wonderful recipe- the bread crisps beautifully for a delightful flatbread, the mushrooms are full flavoured- simple and delicious. Just one more brilliant recipe from this brilliant book

  • L.Nightshade on April 09, 2015

    I made one as written, with sautéed mushrooms, parsley, and garlic. When it became clear that piadine would be dinner, I threw some salad on the table, and made one with added mozzarella and parmesan. With or without the cheese, both received raves. The recipe uses the pizza dough on page 62. I didn’t have 00 flour, so, just for fun, I used a mix of AP and semolina, which worked out great. Cheat disclosure: I just threw all the ingredients into the bread machine and put it on the dough setting. Easy peasy.

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