the authentic piadina romagnola recipe
Piadina romagnola: one of those regional specialties all the peninsula goes crazy for.
As always, homemade is like being on a whole other planet.
Plus, there’s no rising time and it takes less than a minute to bake each flat bread.
So, come on, put a piadina party in your Spring bucket list!
There’s a multitude of ways to stuff piadine: ham and cheese, other cold meats (mortadella, salami, etc), mozzarella and tomatoes…
But my favorite is arugula, tomatoes and stracchino cheese, sometimes with prosciutto crudo too.
- 200 gr (7 oz) of 0 flour
- 3 gr (0.1 oz) of dried yeast
- 55 gr (1.9 oz) of lard
- 100 ml (3.4 oz) of cow milk
- ½ teaspoon of salt
- Sift the flour in the bowl of a food processor and add the yeast. Add salt and lard and amalgamate.
- Add milk, a tablespoon at the time, mixing until a firm dough comes together.
- Divide the dough in 4 and form balls with your hands.
- Roll the dough balls out with a floured rolling pin.
- Heat a skillet until very hot.
- Cook the piadine, less than a minute per side, until you get a spotted surface.
- If bubbles form, pinch them with a fork and press them down with a spatula.