Piadina with Bison Carpaccio
Grilled Italian Piadina Topped with Seared Bison Carpaccio
Heirloom cherry tomatoes, balsamic, fresh basil and tender bison carpaccio top a crispy piadina in Chef Jeff Foresman’s exclusive recipe.
- 1/2 qt water, room temperature, for the Piadina
- 1 tbsp yeast for the Piadina
- 1 tbsp olive oil for the Piadina
- 1 tbsp Italian parsley, chopped, for the Piadina
- 1 tbsp fresh basil, chopped, for the Piadina
- 2 tbsp garlic puree for the Piadina
- 1 1/4 lb high gluten flour for the Piadina
- 1 tsp salt for the Piadina
- 6 oz Bison Tenderloin for the Carpaccio
- 1 oz olive oil for the Carpaccio
- 1 tbsp sea salt for the Carpaccio
- 2 tbsp cracked pink peppercorns for the Carpaccio
- 1 bunch wild arugula for the salad
- 1/2 pt heirloom cherry tomatoes, cut in half, for the salad
- 2 tbsp olive oil for the salad
- 4 oz shaved horseradish pecan cheddar for the salad
- Sea salt to taste for the salad
- Cracked black peppercorns to taste for the salad
- Using a mixer and dough hook, incorporate the water, yeast, olive oil, Italian parsley, basil, and garlic puree on low speed. Add the flour and salt mix on high speed until a dough forms and starts to pull away from the sides of the bowl. When thoroughly incorporated, remove dough, cover with a damp towel, and let rise for 30 minutes. Portion into 8 oz. balls, and roll thin like a pizza crust. Preparation time from start to finish is approximately 1 hour and 15 minutes.
- Coat the bison tenderloin filet with the olive oil, and “crust” the bison generously with the sea salt and pink peppercorns. Sear in a very hot pan or cast iron griddle. The bison should be cooked on the very outside only and still raw in the center. Place in the refrigerator for 30 minutes to let cool completely. Preparation time approximately 45 minutes.
- Mix all of the ingredients together no more than 15 minutes prior to serving so the flavors have time to mingle, but the tomatoes are still fresh and crisp. Preparation time approximately 15 minutes.
- Brush the Piadina dough with a little olive oil and place on a hot grill, about 2 minutes on each side until cooked. Top the crust with the grated Horseradish Pecan Cheddar, then add the salad mixture, and slice the bison Carpaccio as thin as possible, and add the Piadina. Finish with a little freshly grated parmesan cheese and cracked pepper. Cut into wedges like a pizza. Enjoy with a glass of nice Italian Chianti!