Grana Padano Flatbreads with Rosemary Cannellini Dip
Grana Padano Flatbreads with Rosemary Cannellini Dip
I’m excited to introduce you to this autumn recipe I’ve created for Grana Padano.
With the weather starting to change I wanted to do something a little more comforting and these flatbreads are the ultimate treat! These are perfect for dinner parties and the cannellini dip is simple but so moreish. For this dish have used Grana Padano Riserva which is aged for over 20 months. Grana Padano Riserva has a slightly richer flavour which compliments the already buttery flatbreads. I would serve these as a starter with a medium-bodied red wine.
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Ingredients:
(Serves 4)
For the flatbreads
170g plain flour
1/2 tsp sea salt
1/2 tsp baking powder
90ml water
40g Grana Padano Riserva, grated
6 tsp unsalted butter, soft
2 tbsp olive oil
For the cannellini dip:
300g cooked cannellini beans
3 sprigs rosemary
1 garlic clove, diced
zest of a lemon & 2 tbsp juice
3 tbsp olive oil
salt & pepper
Method:
For the dip
Set a frying pan to a medium heat and add a spoonful of olive oil. Add the rosemary leaves and fry for one minute, then add garlic and the zest of a lemon and fry for another minute. Add this to a blender alongside the other dip ingredients. Pulse blend to a smoothish texture!
For the flatbreads
Mix flour, salt and baking powder together. Add the water and bring the dough together into a ball. You might not need all the water. Leave to rest in a bowl covered with a tea towel for 30 minutes
Then divide the dough into four equal-sized pieces and roll into balls. Lay on a baking tray and cover with a tea towel for 15mins to allow the dough to prove.
Rub one tsp butter on a clean surface, enough to cover an A4 piece of paper. Place a dough ball in the middle. Using your hands, start to spread the dough out and flatten to a 0.5cm thick circle. Spread one tsp butter over the dough and sprinkle over a layer of grated Grana Padano Riserva. Start to roll one side of the dough inwards and continue until you have a long sausage and then roll this into a spiral shape. Place the dough spirals back on the baking tray and pop them in the freezer for 15mins.
Set a large frying pan to medium to high heat, add a spoon of olive oil and butter. Dust the surface with flour and roll out the chilled dough to a 1.5cm rectangle. Add two flatbreads to the hot pan and fry for one minute on either side until golden. Continue with the second batch. Serve with the cannellini dip on the side!