Watercress Cucumber And Feta Sandwiches Persian Piadine Recipes

Steps:

• Place 2 baking sheets in oven and preheat to 500 degrees F.
• Peel cucumbers. Cut them in 1/2 to remove seeds and slice them widthwise into slices about 1/8-inch thick.
• Core the tomatoes and dice into 1/2-inch pieces.
• On a lightly floured surface, using a rolling pin, roll dough balls into a circle about 8 inches in diameter and about 1/8-inch thick. With a spoon divide the hummus evenly between the 4 dough rounds and spread thin to cover the entire surface.
• Remove the baking sheets from oven and sprinkle evenly with cornmeal. Transfer the prepared dough rounds to the baking sheets and bake until slightly underdone (lightly browned but still pliable), about 8 to 12 minutes.
• While the dough rounds are baking, toss together the cucumber slices, diced tomatoes, oregano, garlic, chili flakes, olive oil, and vinegar, season with gray salt and pepper, to taste.
• Let the baked dough cool slightly then top with the cucumber salad divided evenly among the 4 doughs. Crumble feta cheese over the top and serve open faced.

Steps:

• Preheat a grill to high.
• Put the lettuce in a bowl. Pour the dressing over and toss well.
• Divide the dough into 4 equal balls. On a floured board, stretch and roll the dough into thin discs with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust.
• Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill. This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high. When you start to see bubbles on the surface of the dough, turn it over. It should be slightly browned on the bottom. Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme. Remove from the grill with tongs and top with the Caesar salad. Grate parmesan cheese on top, fold in half, and eat.
• Preheat the oven to 375 degrees F.
• Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Save the small pieces of garlic for another use (see Chef's Note). Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper.
• Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.
• When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
• Chef's Note:
• It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover, and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about 1/2 the time needed for the whole heads. The little pieces make a good "cook's snack" while preparing dinner, or can be squeezed into tomato sauce or onto pasta.

Steps:

• In a bowl, combine the cucumber, watercress and parsley.
• In a separate bowl, combine the honey, vinegar, water and season. Whisk in the extra-virgin olive oil. Drizzle the dressing over the vegetables and toss to coat.

Steps:

• Dough:
• To make the dough, in a bowl, stir together the yeast, water and 2 tablespoons of the flour. Let stand until foamy, about 5 minutes. Add 3 cups of flour, the oil, and salt, and stir with a heavy wooden spoon to make a dough. Turn out onto a lightly floured surface and knead until smooth, adding more flour as needed to make a soft but still slightly moist dough. Shape into a ball, flatten slightly, dust with flour and cover with clean kitchen towel to rise until nearly doubled in size, about 45 minutes.
• Punch the dough down, knead, and cut into 6 equal pieces. Roll out each 1 to a circle about 1/4-inch thick, 6 to 8 inches in diameter.
• Heat a griddle or cast iron pan (or grill) over high heat. Prick the dough with a fork and cook on the griddle until golden, 2 to 3 minutes per side. Remove, brush lightly with the extra-virgin olive oil and repeat with the remaining dough.
• To serve, pile the toppings of choice into the center of each warm grilled round. Roll the bread around the toppings of choice and serve immediately.
• Bresaola and Arugula:
• Divide the arugula leaves, bresaola, and Parmesan among piadine rounds. Top with a sprinkling of pepper and drizzle with balsamic vinegar.
• Onion and Gorgonzola:
• Divide the spinach, onions, and cheese among piadine rounds. Top with a sprinkling of walnuts and drizzle lightly with oil.

Steps:

• Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.

Steps:

• The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
• Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
• Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
• Serve the sandwiches on a tray decorated with the extra watercress sprigs.

Steps:

• Spread mayonnaise on the top of each slice of bread.
• Cut off and discard the tough stems from the watercress. Coarsely chop the remaining watercress leaves and stems.
• Top 4 of the mayonnaise-smeared slices of bread with the chopped watercress. Sprinkle with salt and pepper and cover with remaining slices.
• Cut away the crusts of each sandwich. Cut each sandwich diagonally in half to make triangles.