Piadina is a sort of flat bread, originally from Romagna, where it is usually filled with cheese and cured-meat and folded in two or rolled up and eaten like a sandwich.
SERVING: Serves 4
- 1 pound all-purpose flour
- 2 teaspoons salt
- 3 teaspoons baking powder
- 1/4 cup extra virgin olive oil
- 3/4 cup water
- Prosciutto di Parma
- Squacquerone, or another fresh, soft cheese (such as stracchino cheese or cottage cheese)
- Piadina is traditionally made with pork fat.
- Our piadina is a lighter version made with extra-virgin olive oil.
- Combine flour, salt, and baking powder in a bowl, then mix in oil and water.
- Knead dough for about 10 minutes until smooth in consistency.
- Cover dough in plastic wrap and let rest at room temperature for an hour. (If the dough is being prepared in advance, you can keep the prepared dough in the refrigerator.)
- Lightly flour the countertop and roll out the dough with a rolling pin until very thin, around a tenth of an inch.
- Cut out 7-12 inch circles and poke holes in it with a fork.
- Cook in a non-stick pan over medium heat without added fat for 1-2 minutes each side.
- Serve warm, either alone or as part of a sandwich.
Piadinas are usually stuffed with salted and savoury ingredients. The most famous in Italy is with Prosciutto di Parma and squacquerone, a fresh, soft cheese.
If unavailable, squacquerone can be replaced with stracchino cheese or even cottage cheese. The cheese and prosciutto are placed on the piadina with greens which is then folded up and served.
Source: Academia Barilla