PIADINA A BRAZZUD
With Spicy Pork Crackling
Remove any excess fat from pork skin and cut into four-inch squares. Place the skin in the refrigerator, uncovered, on a baking sheet lined with a dry kitchen towel for 48 hours. In a heavy bottom add the lard and bring to a simmer. Add pork skin and over low heat allow the skin to cook until it puffs up. Once ‘puffed’ carefully remove skin and drain on a paper towel. While the skin is still warm use a serrated knife and cut into one-inch strips. Combine lemon zest, cayenne & black pepper and salt in a bowl and gently toss crackling until well-seasoned.
For the vinaigrette, scoop inside of plum tomato out and toss in a mixing bowl with ¼ cup of olive oil, salt, thyme and chopped garlic. Arrange tomatoes skin side down on a baking sheet and place in a 350°F oven for 30 minutes until nicely caramelized. In a blender add tomatoes, remaining olive oil, chili flake, salt, water & vinegar. Buzz until smooth and loose enough to drizzle.
For the dough,combine the flour, baking powder, and salt in a food processer and zap to mix. Scatter pieces of lard over the flour and pulse just until incorporated. With the motor running, add the water and process just until the dough begins to clump together. Turn the dough out and press it into a ball. Cut dough into 12 pieces. On a lightly floured surface, using a lightly floured rolling pin, roll each piece into a 6 inch round. Working in batches, place the rounds on a piastra and cook until light golden brown on the first side, about 1 to 2 minutes. Turn and repeat on the other side.
To serve, place the dough on a warm plate, place cracklings over the piadina and then drizzle the vinaigrette on top.