- In a medium bowl whisk together flour, salt and baking soda, make a well in the middle and add the lard, marrow (can also use beef marrow), mix with a fork, then slowly add the milk and mix.
- When almost combined move to a flat surface and knead into a smooth ball. Place in a lightly oiled bowl, cover with plastic and let rest 20 minutes.
- Divide dough into 3-4 balls, sprinkle a wooden board or flat surface with a little flour and place balls on top, cover with a tea towel and let rest 20 minutes.
- Meanwhile make a little brush with your herbs and tie with a rubber band or string.
- Mix together the pure olive oil (can also use the oil from confit tuna), the garrum and crushed garlic clove.
- Roll out each ball to approximately 5-6 inches in diameter and quite thin.
- Prick the dough with a fork.
- Place the flat breads on the grill and when starting to turn golden brown, flip them over.
- Using your herb brush, liberally brush the cooked side.
- Flip again and brush liberally this side.
- Flip again, brush and then 1 more time.
- This ensures even cooking and lots of flavour from the glaze.
- Serve while still warm
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Costing not shared
Garum glased Piadina
Pastry—Rae's | Jason Saxby
This recipe makes
Ingredients
- Salt flakes
- Baking soda
- Kangaroo bone marrow
- Beef lard
- Full fat milk, Room temperature (0%)
- Rosemary
- Thyme
- Sage
- Garrum
- Garlic clove, Squashed (2%)
- Pure olive oil
- All purpose flour
Method
Shared with Chef Notepad