Piadine with roasted pumpkin, arugula, and dill ricotta

Serves 8

Ingredients:

2 x ¼oz (7g) packages active dry yeast

1 tsp salt

4½ cups all-purpose flour

2 tbsp olive oil, plus extra for brushing

For the filling:

2 1⁄4lb (1kg) pumpkin, peeled, seeded, and cut into 1in cubes

1/3 cup olive oil

4 garlic cloves, peeled and crushed

4 fresh sage leaves, finely sliced

sea salt and freshly ground black pepper

1lb 2oz (500g) ricotta cheese

2 tbsp finely chopped Spanish onion

2 sprigs of fresh dill, finely chopped

2 handfuls of arugula

Method:

1 For the piadine, combine 2 cups of water with the yeast and salt in a small bowl, and stir until dissolved. Put the flour in a large bowl, make a well in the center, and add the yeast mixture and oil. Mix well. Knead the dough on a floured work surface for about 10 minutes, until smooth and elastic. Form a ball, place in a clean oiled bowl, and cover with a towel. Leave in a warm place to double in size, about 1 hour.

2 Meanwhile, preheat the oven to 400°F (200°C). Put the pumpkin on a baking tray, and toss with the olive oil, garlic, and sage. Season with sea salt and black pepper, and roast in the oven for about 40 minutes until tender and golden. Set aside to cool slightly. In a bowl, combine the ricotta, onion, and dill, and season with a little sea salt and black pepper. Set aside.

3 Heat the barbecue or charcoal grill until hot. Remove the dough from the bowl, form into a thick sausage-shape on a floured work surface, and cut into 8 portions. Form the dough into oval shapes, then flatten with the palm of your hand. Roll into long oval shapes about ¼in (95mm) thick. Brush both sides of the piadine with a little olive oil, and grill over a high heat for 1–2 minutes on each side until cooked. They cook quickly, so keep an eye on them.

4 As the piadine come off the grill, spread a little of the ricotta mixture evenly over the top of each one. Put some roasted pumpkin and arugula on one half of each piadina, fold the other half over the top, and serve immediately.

Piadine with roasted pumpkin, arugula, and dill ricotta