Asparagus Insalata Piadine
Once the prosciutto are crisping, Chiarello starts grilling the piadina, a kind of flatbread from Emilia-Romagna specialty. He describes it as “crisp warm dough with a highly flavored sauce and
a cool salad.” To make it on a gas grill, set a pizza stone on the cooking grate over high heat for at least 20 minutes. No
matter your method, says Chiarello, “don’t wait for your guests to sit down. You gotta make ’em and eat ’em.” As he’s grilling
and topping the piadine, he has a fresh log or two burning at the back of the pit, so it will be ready to boost the fire for the main course: chicken
under a brick.
Recipe: Asparagus Insalata Piadine