Indulgent Piadina with Puntarelle, Porchetta and Anchovy Mayonnaise

Method

1. In a planetary mixer, combine the flour, water, oil, and salt. Knead until smooth.
2. Divide the dough into portions and roll out into thin discs for the piadina.
3. Cook each piadina on a hot griddle or pan until golden on both sides. Set aside.
4. Prepare the anchovy mayonnaise: in a blender, combine the egg, oil, lemon juice, and anchovies. Blend until emulsified. Do not add salt.
5. In a bowl, season the puntarelle with salt, oil, and pepper.
6. To assemble, spread a layer of anchovy mayonnaise on a piadina. Top with puntarelle, slices of porchetta, and grated pecorino romano.
7. Roll up the piadina tightly, slice if desired, and serve.