Piadina is a flat bread typical of Romagna coast: its easy and fast to make, Everybody can fill it up with whatever she/he likes most. Even childrens adore it. You can organise a piadina evening :-) Piadina Romagnola For 8 Ingredients for piadine of 25 cm of diameter Flour 1 kg. (groover) White pork fat (ister) or extra-virgin olive oil 150 gr. Baking powder 4 gr (1 teaspoon) Salt 12 gr. (2 teaspoons) Mineral water (Vichy)100 gr. Milk 100 gr. In a bowl pour the flour and the baking powder, add the oil, the water and the luke warm milk with the salt. You should get a firm, but workable dough (in case add more water or more flour). Knead for about ten minutes, vigurously, put in a bowl covered in flour and cover with a damp cloth. Let it rest for half an hour. Split in 8 little balls of about 180 gr. each. You should get 8 piadine of 25 cm., working them with a rolling pin till they are 4-5 cm thin. You can use a dish and a knife to have a regular shape. Heat well a pan (better if a caster iron one) and cook the piadine on both sides on a high flame, about 1-2 minutes per side, pricking them with a fork and flattening them if they form bubbles. When they are ready you can stuff them with your favourite fillings and fold them up. You can prepare them in advance, keep it covered, so they dont dry and re-heat them before eating, on a crepe pan ot in the oven. Typical fillings: fresh cheese and rockets (rucola sallad), prosciutto crudo and mozzarella, salame, nutella, but any other ingredients that suit you are ok! (Foto of Paolo Bernardi)
Posted on: Mon, 17 Mar 2014 10:23:53 +0000
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