Piadina Romagnola
Emilia-Romagna's beloved flatbread — piadina, an unleavened griddle flatbread made with flour, lard (or shortening), water and salt. Cooked on a flat terracotta griddle (testo) until blistered and slightly charred. Filled with squacquerone cheese and rocket, or prosciutto and mozzarella. The street food of the Adriatic Riviera.
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Mix flour, salt and baking powder; rub in lard (like making pastry). Add water gradually to form a firm but pliable dough. Knead 5 minutes; rest 30 minutes.
About 4 min
Divide into 6 balls. Roll very thin (2–3mm) into circles 25cm diameter.
About 9 min
Heat a dry griddle or large flat pan to very high heat.
About 9 min
Cook piadina 1–2 minutes per side until blistered and lightly charred in spots. They should be flexible, not stiff.
About 9 min
Immediately spread with squacquerone, layer with prosciutto and rocket; fold in half. Eat while warm.
About 3 min
Nutrition per serving (estimate)
- Calories
- 360
- Protein
- 14 g
- Carbs
- 46 g
- Fat
- 14 g
- Fibre
- 2 g
- Sugar
- 2 g
- Sodium
- 560 mg
Contains: gluten, dairy
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Recipe by Boon Tools.