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Piadina Sandwich and a Flying Flags RV Resort Walking Tour - Buellton, California

 
Serves: One per piadina     Difficulty: Very Easy     Meal: Main Dish    

From my RV kitchen

I love it when I can enjoy a day or two of adventure and exploring while not stepping foot in my pickup truck. I'm tickled to tell you that that is what this episode is all about. That and a delicious piadina sandwich that exudes elegance in it's simplicity.

My husband loves to go to breakfast and I love trying new things so Ellen's Danish Pancake House was a must. Turns out Ellen's Danish pancakes are thin, crisp around the edges and great sweet or rolled with Danish sausage and enjoyed savory style. By the way, don't confuse these with Aebleskiver - the round almost doughnut balls also known as Danish pancakes. Breakfast was very reasonable, too...no wonder they are always packed!

The term petroliana was new to me but the Mendenhall Museum opened my eyes. A huge collection of antique gas pumps, signage and more, the Mendenhall was started by land-speed record holder Jack Mendenhall. The late Mr. Mendenhall and his son Mark, who now runs the museum, are both members of the 200MPH Club.

Bill Mosby of Mosby Wines was a charming, down-to-earth fellow that makes amazing wines. He showed us his vineyards, wine making facilities, tasting room and the old Rancho de la Vega...an old adobe that he calls home. Loved it all but especially Bill!

Ingredients

Piadina*

Piadina (Italian flatbread) - I use Mediterranean flatbread when I can't find authentic piadina

extra virgin olive oil to brush piadina/flatbread

3-4 slices of fontina cheese - torn into small pieces

2-3 pieces of fresh mozzerella or burrata*

1/2 - 1 t fresh chopped tarragon

handful dry toasted unsalted almond slivers

handful fresh arugula

Lemon Vinaigrette

scant 1/3 c extra virgin olive oil

juice of one lemon (Meyer if you have)

1 T finely chopped shallot

1 1/2 t dijon mustard

1 t honey

How-to

Piadina

In a small dry saute pan on low heat warm one side of flatbread for 30-45 seconds. Flip, brush with olive oil, top with cheeses, tarragon and almonds.

When cheese is melted remove from heat, top with a generous handful of fresh arugula and dip each bite into lemon vinaigrette (recipe below).

Lemon Vinaigrette

Combine all ingredients and whisk until emulsified. Allow to sit for 15 minutes for flavor melding and enjoy.

Additional Tips

*Piadinas can be stuffed with any ingredients you wish including italian cold cuts. This piadina is a take on one I saw at Trader Joe's but decided to make my own at home. It's just as easy, less expensive and I can control how much of each topping is placed on the flatbread.

*Burrata is a fresh mozzerella stuffed with a cream - almost like a creamy ricotta - and can be found at some specialty cheese counters or an Italian restaurant like Trattoria Grappolo.

Use the leftover lemon vinaigrette in a Greek pasta salad or over fresh grilled asparagus...heaven!

What other ways can you enjoy a piadina sandwich? You tell me. I'm at evanne(at)rvcookingshow.com.

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Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.

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