academia barilla  July 2008
   

Italian Food Lovers Chef Network recipes: Crispy Parmigiano Flatbread

We are late with this recipe since we promised you, as well [...]

chef-tony-mantuano-spiaggia

We are late with this recipe since we promised you, as well as Chef Tony Mantuano and wine expert Cathy Mantuano, our new guests at the Italian Food Lovers Chef Network, that this recipe would have been published last week, only that we have been really busy traveling around the world here at the Academia Barilla blog editorial team.

After the PKN conference in Parma, we had to head to NY for a big event – no anticipations about it, we’ll blog about it later!

Now it is finally time for the first recipe provided by Chef Tony Mantuano of Spiaggia, the top Italian restaurants and cafe in Chicago, Illinois. Wine expert Cathy Mantuano also sent us a great recipe for a classic Italian cocktail, so today you finally get both recipes! Here we go with the first one.

CRISPY PARMIGIANO FLATBREAD
A recipe by Chef Tony Mantuano
(makes 16 large pieces)

parmigiano-flatbread-recipe

NOTES AND TIPS FROM THE CHEF

This cheesy flatbread is so satisfyingly crunchy and easy to make that you will want to bake it regularly. We recommend using a manual or electric pasta machine to roll out the dough for these crispy, paper-thin treats. Using a rolling pin will yield slightly thicker results. After just one bite you will understand why this is one of the most sought-after recipes in our restaurants.

INGREDIENTS

- 2 envelopes active dry yeast
- 11⁄2 cups warm water
- 2 tablespoons Academia Barilla extra virgin olive oil, plus more for brushing
- 4 cups all-purpose flour, plus more for dusting
- 2 cups freshly grated Academia Barilla Parmigiano-Reggiano cheese
- 1 teaspoon sea salt

PREPARATION

Combine the yeast and warm water in a small bowl and let sit until bubbly, about 5 minutes. Stir in the olive oil.

Put the flour and salt in the bowl of an electric mixer fitted with the dough hook or in a large bowl. Pour in the yeast mixture and mix on low speed or with your hands until the water is absorbed and a shaggy dough is formed.

Knead the dough on a lightly floured board until the dough is uniform and smooth, 2 to 3 minutes. It will be slightly sticky.

Divide the dough into 4 equal pieces and shape into balls. Dust with flour and place on a floured cookie sheet. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 2 hours.

Preheat the oven to 425°F. 
Have ready 2 nonstick cookie sheets or grease regular cookie sheets with olive oil.
 Working with one dough ball at a time (cover the remaining dough with a moist kitchen towel until ready to use), dust the ball with flour and flatten with your hand.

Cut the dough in half and roll half the dough through a pasta machine with the rollers set midway apart. Dust the dough with flour if it becomes sticky. Reduce the space between the rollers one setting at a time until you have reached the last setting and the dough is a smooth, thin sheet.

Transfer to a cutting board and cut in half on an angle into large pieces so that 2 will fit on a cookie sheet. The pieces should each be approximately 4 inches wide and 12 inches long. Roll and cut the remaining half in the same manner as the first.

Place the rolled dough on the cookie sheets. Brush lightly with olive oil, sprinkle with about a quarter of the cheese, and bake until golden brown, 12 to 14 minutes. Let cool on a rack before serving.

Repeat this process with the rest of the dough balls, rolling and baking until all the dough is used. Stored in an airtight container, the flatbread will keep for up to 2 days.

Buon appetito from Chef Tony Mantuano, Academia Barilla and Italian Food Lovers!

Please see next blog post for Wine expert Cathy Mantuano’s recipe.

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“Italian Food Lovers Chef Network recipes: Crispy Parmigiano Flatbread”

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