Romagna Artisan Piadinas
Bread and sandwiches
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Cook Time
1 h 10 min
Servings
6
Difficulty
Easy
Prep Time
40 Min
Description
These homemade Romagna piadinas are a real comfort food! The recipe is simple and quick, perfect for an informal dinner or a tasty lunch. The dough, prepared with flour, water, lard and salt, is easy to work with and spreads in a flash. I love them stuffed with squacquerone and rocket, but they can be personalized with the ingredients you like best. Also try them with ham and cheese, or with grilled vegetables for a vegetarian version. An excellent alternative to the usual bread, ideal for a quick and tasty meal!
Ingredients (4 ingredients)
-
00 Flour
-
Water
-
Lard
-
to taste Salt
Preparation (7 steps)
Dough preparation
Pour the flour, water, salt and lard into the bowl. Knead for 2 Min./Spiga Function.
Manual processing of the dough
Transfer the dough to a lightly floured work surface and knead vigorously with your hands for about 5 minutes, until you obtain a smooth and elastic dough.
Formation of the balls
Form a ball with the dough, then divide it into 6 equal parts. Round each part to form smooth balls.
Dough rest
Cover the balls with a damp cloth and let them rest for at least 30 minutes at room temperature.
Rolling out the piadinas
After resting, roll out each ball with a rolling pin until you obtain a thin disc of about 30 cm in diameter.
Cooking the piadinas
Heat a non-stick pan or a piadina plate over medium-high heat. Cook each piadina for about 5 minutes per side, until golden brown.
Keep the piadinas warm
As the piadinas are cooked, stack them on a plate and cover them with a clean cloth to keep them warm and soft.
Finished cooking? Great! 🎉
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Created by
Francesca Ferrara
3
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
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