Soft and Light Piadina with Asparagus and Passita Salami

Method

1. Mix 150g '00' flour, 150g spelt flour, 15g sugar, 10g salt, and 5g bicarbonate in a bowl. Add 30g extra-virgin olive oil and gradually add 150g water, kneading until a smooth, soft dough forms. Cover with a cloth and rest for 30-60 minutes.
2. Meanwhile, prepare the filling: trim the asparagus, cutting larger ones in half lengthwise. Slice the spring onion thinly. Heat a pan with extra-virgin olive oil, add spring onion, asparagus, salt, and pepper. Add basil stems and a splash of water, cover, and steam until tender but still crisp. Add basil leaves and remove from heat.
3. Make the mayonnaise: mash 6 hard-boiled egg yolks with a fork. Add lemon juice, salt, and pepper. Gradually drizzle in seed oil while whisking to emulsify. Stir in grated parmesan and chopped basil leaves.
4. Slice the Passita salami lengthwise into long strips. Slice the tomatoes into strips.
5. Divide the rested dough into 4 balls of about 90g each. On a floured surface, roll each ball into a thin, round disk (rough edges are fine).
6. Heat a dry cast-iron or non-stick pan over high heat. Cook each piadina for about 1-2 minutes per side, until blistered and cooked through but still soft and foldable.
7. To assemble: spread a layer of mayonnaise on each piadina. Lay asparagus, salami strips, tomato strips, and fresh basil in a line. Roll tightly.
8. Slice the roll into smaller pieces or serve whole. Enjoy with a light beer.