Market recipes | Plums

Plum recipes from David DiGregorio of Osteria Via Stato and Christine Cikowski of Sunday Dinner

  • Photograph: Erica Gannett

    Christine Cikowski's Plum flatbread

  • Illustration: Ian Dingman

    Christine Cikowski is one half of the team behind Sunday Dinner (, one of the city�s most established supper clubs. She and her business partner, Josh Kulp, prefer Italian plums from Seedling Farm for this flatbread, for their flavor and �rich purple hue.�

  • Photograph: Erica Gannett

    David DiGregorio's grilled skirt steak with plums and balsamic

  • Illustration: Ian Dingman

    David DiGregorio, the chef at Osteria Via Stato (620 N State St, 312-642-8450,, follows the Italian tenet that less is more for this recipe, relying solely on plums and balsamic (and, fine, some European butter) to elevate the flavors of skirt steak.

Photograph: Erica Gannett

Christine Cikowski's Plum flatbread

Plum caramelized-onion goat-cheese flatbread

For flatbread dough
3 cups all-purpose flour, plus extra for mixing/kneading
1 packet instant yeast
1 tbsp kosher salt
1 1/4 cups lukewarm water, plus extra for mixing/kneading
2 tbsp extra vrigin olive oil

For topping
2 medium red onions
3 sprigs fresh thyme
2 tbsps extra virgin olive oil
2 tbsps aged balsamic vinegar
10 ripe (but still firm) Italian purple plums, pitted and sliced
8 oz fresh goat cheese

For garnish
1 tsp of fresh thyme leaves, extra virgin olive oil, aged balsamic for drizzling

1. To make flatbread dough: Mix dry ingredients together in a bowl. Add water and olive oil and stir together with a wooden spoon. Bring the dough together with your hands and adjust with more water or flour to achieve a rough dough that holds together. Turn the dough out onto a floured surface and knead it for 10–15 minutes, until it is smooth and elastic, adding more flour if necessary. The dough should be slightly moist, but not stick to your hands. Place the dough in a lightly oiled bowl, roll dough in oil to coat, cover with plastic wrap and let it rise until doubled in size, about two hours.

2. While the dough is rising, prepare the caramelized balsamic onions: Peel, halve and slice onions into thin strips. Heat the olive oil over medium heat in a sauté pan. Add onions and thyme sprigs and allow to cook undisturbed for ten minutes. Stir the onions and let sit another ten minutes. Add the balsamic vinegar, and salt and pepper to taste. Allow onions to cook with balsamic for about five minutes, until the vinegar has reduced and the mixture is no longer watery. Remove from heat, cool completely and discard thyme sprigs.

3. Punch the dough down and transfer it to a liberally oiled cookie sheet with raised sides. Stretch the dough slowly and evenly to the edges of the pan with your fingers. Cover with plastic wrap and let it proof for 30 minutes.

4. Preheat an oven to 400 degrees. Roll the dough so that it fits, in a thin layer, on a rimmed baking sheet. Spread the caramelized onions over the dough, then layer the plums over the onions and add dollops of goat cheese. Drizzle a little olive oil over the flatbread and season with salt and pepper. Bake for 20–25 minutes, until the crust is golden and set and the toppings are well-cooked and warmed through. Slice and serve sprinkled with fresh-picked thyme leaves and a final drizzle of aged balsamic vinegar and olive oil.
Serves 8 as a starter.

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