SAN MARINO: Sammarinese Flatbread Sandwich (Piadina Romagnola) and Tomato Salad (Insalata di Pomodori alla Sammarinese)

Confession. I did not know San Marino was its own country. I thought it was a region of Italy. Ironically, the day after I made this dinner and wrote it up, CNN wrote an article on San Marino. So even without my OWW journey, I would have figured it out sooner or later. But now that I know it exists as its own sovereignty I want to visit it sooner, rather than later. Especially after researching Sammarinese cuisine. It is simple and elegant. This was a perfect summer meal.

GFO Sammarinese Flatbread Sandwich (Piadina Romagnola)

4 cups GF or all-purpose flour (I used Cup4Cup)

½ cup pork lard (melted), olive oil, or a mix of both

2 teaspoons baking powder

1 full teaspoon salt

½ cup whole milk

¼-¾ cups water

Fillings:

• prosciutto, Stracchino/Crescenza cheese (or sub a soft Robiola or Taleggio or Crème de Brie), and arugula

• gorgonzola, walnuts, and honey

• grilled zucchini, eggplant, sun-dried tomatoes, and ricotta

• grilled sardines with herbs

• smoked salmon, cream cheese, chives

• Nutella, mascarpone, and banana

• honey, mascarpone, and sliced fruit

1. Combine flour, baking powder, and salt in a large bowl. Mix in olive oil and/or lard, milk, and ¼ cup of water. If dough is too dry to come together, add ¼ of water at a time, until dough is soft but not sticky.

2. Knead for 5 minutes, to form a smooth, consistent dough. Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can store it in the fridge and when needed remove 1 hour before using it).

3. Separate dough into 4 even pieces and roll each into a ball.

4. Place each ball, one at a time, between two pieces of parchment paper. Roll out the dough into a circle with a rolling pin to a thin, ~¼ inch, large circle, about the size of a dinner plate. If you want the circle to be perfect, remove the top piece of parchment paper, place a large plate upside down on the dough, and trim the edges with a sharp knife or pizza cutter. Prick topside of dough all over with a fork to prevent bubbles.

5. Heat a nonstick or cast-iron skillet or a griddle over medium heat. Once the pan is hot, add raw piadina, pricked side down, and prick it all over with a fork on the topside. Heat ~2 minutes, until brown spots form on the bottom. Then flip and cook for about the same time on the other side.

6. Piadina should be served hot, so it's recommended to have your fillings ready before flipping. Once the piadina is cooked through, serve immediately by placing your desired filling on a half and then closing to a half moon.

   
   

Tomato Salad (Insalata di Pomodori alla Sammarinese)

4 ripe tomatoes (preferably San Marzano or heirloom variety)

1 small red onion

a few fresh basil leaves

a drizzle of olive oil (high quality, ideally from nearby Emilia-Romagna)

a drizzle of red wine vinegar

1 tablespoon drained capers

1 tablespoon Kosher or coarse salt

salt and pepper to taste

1. Slice the tomatoes into thick slices and place in a single layer on an edged plate. Lightly sprinkle with a pinch or two of salt. Set aside.

2. Thinly slices the onion and place into a small bowl. Pour remaining tablespoon of salt on top of cut onion and massage, to coat fully. After 10 minutes, add ice water to the bowl.

3. After an additional 10 minutes, blot tomatoes dry and move to serving platter. Drain onions and place rings between tomato slices. Tear basil leaves and spread on top of tomatoes. Drizzle oil and pepper on top, then sprinkle with capers. Put a few shakes of salt and pepper on top to finish.

#summerfood #flatbread #proscuitto #tomatoes #glutenfree @cup4cup #sanmarino

FUN FACTS:

• San Marino has more registered cars than its residents.

• The nation was one of the first countries to have a postal system in the 1600s.

• San Marino is one of the few countries in the world with no national debt, no airport, and no military.