• May 2015
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Cathy Pavlos, executive chef/co-owner, LUCCA   

Click here for Cathy Pavlos' bio

Thursday, June 03, 2010
My adventure in Italy continues
Wednesday, October 20, 2010
O.C. chef heads to New York City
I've been 'yolking' around in Italy
I hear it’s pretty hot in Orange County. Well, Elliott and I have been rising and retiring with the cool breeze of the Italian countryside against our skin. I’m not bragging, just trying to convey the simple beauty of the region. Yesterday, I did mention that we’ve been working 14-hour days prepping, visiting local markets and villages.

Today, we started our morning with breakfast eggs, basting in the oven – for those of you who’ve joined us for brunch at LUCCA (in Irvine), you know I love those eggs – who doesn’t love a good yolk??

As for the long days, my amazing sous chefs, Josh and Michelle, have been right there by my side! They’ve helped me to lead the group through classes ranging from making 200 raviolis from scratch to making nutella gelato – it was seriously good and zero calories. These guys have been known for their miracle work in the kitchen.

Josh made pasta from scratch – a truly talented young man.

Michelle proudly served our guests Italian flatbread, or Piadina, that she made from scratch!

I know it’s Friday there, and you’ve had a short workweek, so I hope you’re taking advantage of the recipes that I’m sending! Today, I give you the recipe for the flatbread, or Piadina. Again, this is my recipe for a large group of 24, so please adjust accordingly and have a great weekend!


5 4/5 lbs All-purpose flour
3/4 oz. baking soda
1 1/2 oz. fine sea salt
1 1/2 lbs. salted butter
2 1/4 cups whole milk
6 fl. oz. olive oil
3 lbs. Stracchino cheese
6 lbs. Chicory

Combine the flour, baking soda and 1 tsp. of salt in the bowl of an upright mixer fitted with a dough hook attachment.

Add the butter and mix on low speed until incorporated, about 2 minutes.

With the machine running, slowly add the milk until the mixture forms a dough around the hook.

Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth.

Cut the dough into 4 equal pieces.

Form into disk shapes and wrap in plastic wrap.

Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

On a lightly floured work surface, roll out each piece of dough into an 8- to 10-inch circle, about 1/8 inch thick.

Brush each circle with the olive oil and grill for 4 minutes on each side.

Remove the Piadina from the grill to cool slightly.

Season with sea salt and pepper.

Place the sliced cheese and the prepared Chicory on half of each Piadina and fold over.

Cut into 3 pieces.