Piadina is a kind of Italian flatbread made in Emilia Romagna, a Northern region of Italy. I know it is not world wide famous as Tuscany, but it has some pride food I'm sure you have already eaten: bolognese sauce sounds familiar?! Remember the gnocco fritto we did last year? They all come from Emilia Romagna!|
Shape and thickness of piadina vary according to the different traditions of the cities of Emilia Romagna, but the ingredients are always the same :-)
To know more about the tradition of piadina take a look at this interesting post that Fede's friend Vanessa potest on her blog.
Ingredients- 1kg of flour - 300g of pork lard (spanish grocery stores: manteca) - 1 tablespoon of salt - 3/4 teaspoon of baking soda - 100ml milk, warm - water
To eat with piadina:- prosciutto/salami, your favourite italian cold cuts - fresh soft cheese like crescenza - arugula - cooked onion and sausage |
In a mixing bowl put: 1 kg of flour, 300g of pork lard, 1 tablespoon of salt |
3/4 teaspoon of baking soda, 100ml of warm milk. |
Start to mix and add little by little some water until the dough comes together. The amount of water may vary according to your flour type, humidity, etc... If you add too much water, add some flour. The dought should be smooth and elastic, not sticky. |
On a clean surface knead the dough with your hands for few minutes. Heat your non-stick pan (better if it has a thick bottom). |
Make your piadina! Take a small piece of dough (a ball of 2-3inches diameter) and make it flat with a rolling pin. A good individual size of piadina is about 7-8 inches (20cm) ans 5mm thick. Place it on the warm pan and let it cook for few minutes both sides, until lightly brown. If bubbles pop up, make holes with a fork to let the air come out. |
Let the piadina cool at room temperature on a rack. (you can easily buy a plate rack in Ikea for few $ that works just fine!). Serve warm. |
What to eat with the piadina?! Here some suggestions: saute the onion (thin sliced) with small pieces of fresh sausage, until the sausage is cooked. Fill the piadina and Enjoy! |
Any Italian cold cut is good with piadina! Pick your favourite :-) Spread some crescenz cheese on the piadina and top with rucola or prosciutto. |
A nice variation of the classic flat piadina is "crescione": it's a piadina folded in halfand filled with tomato and mozzarella cheese. To make sure the border is silled press it with a fork. Cut the dough border with a pizza roll to make it nicer. Cook both sides until lightly brown. Eat warm! |
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