Piadina Romagnola
Presentation
Discover piadina romagnola, one of the most loved and simple recipes of Italian cuisine. Born centuries ago in the countryside of Romagna, this specialty is today a symbol of conviviality and authenticity. With just a few ingredients - flour, water, lard or oil - you can prepare a perfect base to fill as desired with cured meats, cheeses or vegetables. It is the ideal dish for a quick meal, light but full of flavor, which contains all the tradition and warmth of Italian cuisine.
Ingredients:
- 500g of wheat flour 0
- 60g of lard (or olive oil)
- 10g of salt
- 4g of bicarbonate
- approximately 200g of warm water
Preparation:
1 Combine the flour, lard, baking soda, and salt in a bowl, then pour in at least half the water. Start mixing the ingredients with one hand 2 gradually adding the remaining water until you get a soft but dry consistency. When all the flour has been absorbed, 3 move the dough onto the work surface and start kneading with your hands just long enough to get a smooth dough, it doesn't matter if it's not particularly smooth yet.
4 Let the dough rest under the bowl used previously for at least half an hour. 5 Then divide the dough into 6 equal portions and create 6 balls of dough. Take one at a time and flatten it into a disk first with your hands 6 and then roll it out with a rolling pin to a thickness of about 2-3 millimeters trying to give it as circular a shape as possible.
7 Lay the piadina on a hot non-stick pan and use a fork to prick the surface of the disk as you would with puff pastry. Cook the piadina over medium heat until it has browned 8 and then turn it over and prick the surface with the fork here too. Leave it to cook until it has browned on this side too and move on to the next piadina. 9 At this point you can cut the piadina into two or four parts and fill it with whatever you prefer. I really like it with raw ham and mozzarella, but it can be filled in a thousand different ways: with cold cuts, cheeses, mushrooms and vegetables. The only limit is your imagination!
Advise
- Use warm water to help the lard blend into the dough better.
- The dough does not need to be worked too much, it just needs to be smooth.
- Leaving it to rest allows the dough to relax and be rolled out better.
- If you sprinkle a little flour on your work surface, you will be able to roll out the dough discs more easily.
- To help you shape the dough into a disc, keep turning it as you roll it out with the rolling pin.
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