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Pan-fried focaccia with late radicchio and squacquerone


This stuffed focaccia is really quick, I dare say instant and, like all stuffed things (I'm thinking of calzones, fried pizzas and Romagna cassoni) you can fill it with what we like most or with what the fridge asks us to dispose of.
In my case the squacquerone was languishing in the refrigerator and as only happens with this cheese, it was in that perfect point between optimal maturation and definitive souring. The best death for squacquerone is piadina but I didn't have lard at home, which is essential for me. However, I had a recipe noted down from last summer that could finally find the opportunity to be put into practice. It was Teresa from the Peperoni e Patate blog who discovered it for me and then Alessandro put me a reminder with her pizza shortly after.

I combined the squacquerone with the main production of the family garden at the moment: the late type radicchio, fruit of the work of my favorite greengrocer, my father, so identified with the role that he gave me this vegetable well placed in small lined cardboard boxes, not even if he were the chic greengrocer in the center. In this way its preciousness can be perceived even more, because cultivating it is not a simple thing, the directors tell me 😉

And a couple of large ones ended up straight in this yeast-free focaccia, stuffed with the best of what I had at home and which literally won over my husband and me. Lighter than a Romagna cassone and quicker than any pizza, this focaccia rightfully rises among the weekly recipes to make when you have little time and little desire to stay in the kitchen!

Pan-fried focaccia with late radicchio and squacquerone

For pasta:
250 g of 0 flour
140 g of water
6 g of instant yeast for bread and savory pies
1 tablespoon extra virgin olive oil (plus a little for the pan)
1 pinch of salt

For the stuffing:
3 large late radicchio
1 shallot
100 g of squacquerone di Romagna
extra virgin olive oil to taste
sale q.b.
pepe q.b.

For the filling:
Peel the radicchio and cut them into rather small pieces. Clean and cut the shallot into thin slices, brown it with a little oil, add the radicchio, raising the heat of the stove a little. Salt and pepper the vegetables, lower the heat and cook for 5/6 minutes, without a lid. Turn off and keep aside.

For the dough:
combine all the ingredients in a bowl, start working with a fork to mix the liquids and then work with your hands until you obtain a homogeneous dough.

Divide the dough into 4 parts and roll each one out into a disc a couple of millimeters thick.
Lightly grease a pan with a drizzle of oil, then cover it with the first disc.

Stuffed with radicchio and a couple of spoonfuls of squacquerone then cover with the other pastry. Seal the edges by pinching with your fingers or using a fork, cut off the excess and cook over a low heat.
When it is colored on the first side, turn the focaccia, using a lid to help you, and cook on the other side. This will take about 3-4 minutes per side. To eat very hot!

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