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Vegetarian
Recipes - Flatbread with Caprino and Wild Salad Greens Recipe
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Flatbread with
Caprino and Wild Salad Greens
Ingredients
Serve
6-8
Topping:
-
6 oz/180 g mixed wild salad
greens (dandelion, cress, arugula/rocket)
-
6 tbsp extra-virgin olive
oil
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1 cup/250 g Caprino (soft
Italian goat's cheese)
-
salt and freshly ground
black pepper to taste
Method:
-
Prepare the
flatbread dough. Knead and divide into 8 pieces.
Shape each piece into a ball.
-
Topping: Wash
the salad greens and dry well in a salad
spinner chop coarsely.
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Transfer to a
large bowl and stir in 4 tbsp of oil. Season
with salt and pepper.
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Roll out each
piece of dough to about 6-7 inches (15-18cm) in
diameter.
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Cook on a
cast-iron griddle until bubbles appear on the
surface.
-
Spread the
flatbread with the goat's cheese and top with
the salad greens. Drizzle with the remaining oil
and serve immediately.
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