Piadina Dough (see below)
1 pint local Michigan cherries
1 pound raclette thinly sliced (I like Leelanau Cheese Company, Suttons Bay)
8 ounces thinly sliced bologna ( I like Pleva’s home made bologna)
Makes 12 sammies
Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra (see page 000) on the grill to preheat.
Cut the dough into 12 pieces. On a lightly floured surface, using a lightly floured rolling pin, roll each piece into a 6-inch round and place on two baking sheets or trays.
Pit the cherries by hand and slice them into halves. Put them in a shallow bowl and set aside.
Working in batches, place the rounds on the piastra and cook until light golden brown on the first side, about one to two minutes. Turn and repeat on the other side. Transfer to the baking sheets.
When all are done, place the soft raclette slices evenly over piadina and cover with the sliced bologna.
Place the cherry halves on top of the bologna. Place the piadina on the grill for a minute or two to rewarm them, then wrap in a napkin and serve.
Makes about 2 pounds
4½ cups cake flour, plus extra for dusting
1 tablespoon baking powder
1 teaspoon salt
2/3 cup lard or vegetable shortening, cut into tablespoons and chilled
1 cup ice water
Combine the flour, baking powder, and salt in a food processor and zap to mix. Scatter the pieces of lard over the flour and pulse just until incorporated. With the motor running, add the water and process just until the dough begins to clump together.
Turn the dough out and press it into a ball. It is ready to be used.
Winemaker Mark Johnson from Chateau Chantal Winery on the Old Mission Peninsula suggests the following wine with this Mario Batali Recipe:
2011 Chateau Chantal Pinot Noir -- $15
This Pinot Noir has rich dark fruit bouquet of plums, cherries, and strawberries. Light use of new oak helps to balance the wood with the fruit and makes for a perfect pairing with a savory Michigan cherry dish.
Chateau Chantal wines are available online .
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