Walnuts and Wild Greens Piadina Wrap

Introduction

Benvenuti! Today I am bringing the spirit of the Tuscan hills to your hands with a nutty wrap that honors our tradition of 'cucina povera'. We take the humble walnut, a staple of our autumn harvest, and pair it with the deep, earthy crunch of cavolo nero and a silk-smooth cashew cream. This is a dish that celebrates the garden and the larder in perfect harmony.

Ingredients

• 2 cups farro flour or spelt flour
• 1/4 cup extra virgin olive oil (new-press if possible)
• 1/2 cup warm water
• A generous pinch of sea salt
• 1 cup toasted walnuts, roughly crushed
• 1/2 cup sun-dried tomatoes in oil, drained and minced
• 2 cups shredded cavolo nero (Tuscan kale), stems removed
• 2 cloves garlic, thinly sliced
• 1/2 cup cashew cream or vegan almond ricotta
• 1 tablespoon aged balsamic glaze
• A handful of fresh wild arugula

Instructions

1. In a large bowl, whisk together the flour and sea salt. Create a well in the center and pour in the olive oil and warm water.
2. Mix by hand until a shaggy dough forms, then move to a floured wooden board and knead for 5 minutes until smooth. Let the dough rest under a damp cloth for 30 minutes.
3. While the dough rests, sauté the garlic in a splash of olive oil until fragrant, then add the cavolo nero and a pinch of salt. Cook until wilted and tender, then set aside.
4. In a small bowl, toss the crushed toasted walnuts with the minced sun-dried tomatoes.
5. Divide the rested dough into four equal balls. Roll each out into a thin circle, about 8 inches in diameter.
6. Heat a dry cast-iron skillet over medium-high heat. Cook each flatbread for about 1 to 2 minutes per side until golden spots appear and it puffs slightly.
7. To assemble, spread a thick layer of cashew cream over the warm flatbread. Top with a heap of the sautéed greens and the walnut-tomato mixture.
8. Drizzle with balsamic glaze, add a few leaves of fresh arugula, and roll tightly. Slice on a bias and serve immediately.

Simple, earthy, and deeply nourishing. This wrap is a testament to the fact that you only need a few perfect ingredients to create a masterpiece. I hope it brings a bit of my Tuscan sunshine to your table. Buon appetito!

Isabella