Italian Grill - Mario Batali [23]
In the United States, we think of focaccia as a square or rectangular flatbread with a characteristic dimpled surface, but in Italy, focaccie were traditionally round. Now, though, you will find rectangular versions in Genoa, the home of focaccia, as well as throughout Liguria and the rest of the country. Toppings are simple, sometimes no more than a sprinkling of rosemary leaves and a generous drizzle of extra-virgin olive oil. Focaccine, a focaccia cousin, may take different shapes. The two recipes here make long, rectangular, slightly puffy flatbreads, which I like to split open and fill: see Focaccina with Roasted Garlic, Scallions, and Provolone and Focaccina with Coppa and Apricots.
Schiacciata is the Tuscan name for focaccia or pizza (the word comes from the verb schiacciare, meaning “to flatten” or “to smash”). They can be large or small rounds or rectangles. I shape the dough for the two included here—one with grapes and fennel seeds, the other with prosciutto and a side of melon—into rough rectangles and grill-bake them on a piastra.
Piadina, another rustic flatbread with a long history, comes from Romagna. Modern versions are leavened with baking powder rather than yeast, and, unlike pizza or focaccia dough, often contain lard or another fat. You can fold or wrap these little breads around a savory filling, traditionally sautéed greens or sausage, but sometimes I split them and stuff them with “fancy” ingredients—prosciutto and mascarpone, say—for a rather refined variation on their country ancestors.
WHITE BEAN BRUSCHETTA
WITH GRILLED RADICCHIO SALAD
SERVES 4
1 cup cooked cannellini beans, drained and rinsed if canned
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
½ teaspoon hot red pepper flakes
2 tablespoons fresh basil leaves cut into chiffonade (thin slivers)
1 garlic clove, thinly sliced Kosher salt and freshly ground black pepper
2 large heads radicchio di Treviso, halved lengthwise
Four ¾-inch-thick slices Italian peasant bread
PREHEAT A GAS GRILL or prepare a fire in a charcoal grill.
In a medium bowl, gently stir together the beans, 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, the red pepper flakes, basil, and garlic. Season with salt and pepper. Set aside.
Place the radicchio cut side down on the grill and cook, turning once, until wilted and lightly browned in spots, 2 to 3 minutes per side; if the radicchio starts to char, move it to a slightly cooler spot. While the radicchio cooks, grill the bread until lightly toasted on both sides; set aside on a plate.
When the radicchio is done, transfer to a cutting board. Cut each half lengthwise in half again, slice off the cores, and separate the leaves. Toss the leaves with the remaining 2 tablespoons oil and 2 tablespoons vinegar, and season to taste with salt and pepper.
Arrange the radicchio leaves on four plates, fanning them out like the fingers of a hand. Spoon the beans, including a generous amount of the juices, onto the grilled bread. Place the bruschetta in the center or just below the center of each salad and serve.
This was one of the most popular dishes I served at Pó, and I still love it. Radicchio di Treviso has longer, narrower heads than the more familiar round red Verona type; if you can’t find it, substitute red radicchio di Verona. You can make the beans up to a day ahead, and in fact they will be even more flavorful that way; store them in the fridge and bring to room temperature before serving.
TOMATO, MOZZARELLA, AND BASIL
BRUSCHETTA
SERVES 4
1 pound ripe tomatoes, cut into ¼-inch dice
4 ounces fresh mozzarella, cut into ¼-inch dice
3 garlic cloves, thinly sliced
1 teaspoon dried oregano, crumbled
12 medium fresh basil leaves, cut into chiffonade (thin slivers)
1 teaspoon