Piadina
A speciality from Emilia Romagna
Ingredients
Ingredients for the piadine
- 500 g flour
- 60 cl olive oil Note: in the original recipe, lard is used instead of olive oil
- 6 g salt
- 3 g baking soda
- 220 ml tepid water
Ingredients for the filling
- 200 g stracchino or sqcuarerone or crescenza (soft italian cream cheese) - if you can't find any you can still use burrata or a creamy mozzarella
- 3 zucchini
- 6 carrots
- 10 mushrooms any kind
- Few basil leaves
- oregano
- thym
- salt
- pepper
Instructions
Instructions for the piadine
- Mix the flour, baking soda and salt in a bowl. Then add the olive oil and tepid water, and continue mixing with a wooden spatula.
- Knead with floured hands for about ten minutes. If necessary, add a little water or flour, so that the dough is not too sticky and holds well.
- Form a ball and cover it with a damp cloth and let it rest for 30 minutes.
- In the meantime, prepare the filling (see below).
- Divide the dough into 6 balls of equal weight. Sprinkle your worktop with corn starch (or flour), and roll out the balls with a roller to form round patties about 22 cm in diameter, 3/4 mm thick.
- Cook the piadina in a slightly oiled hot pan (or crepe pan) over medium heat. Count about 2 mn 30 / 3 mn per side, and crush the bubbles that form with a fork.
Instructions for the filling
- Wash and slice the carrots and zucchini.
- Steam them for 10 minutes (or fry them in a pan if you prefer).
- Cut the mushrooms into slices and fry them in the pan.
- When the zucchini and carrots are cooked, add them to the pan and season with oregano, thyme, salt and pepper.
- Brush a piadina generously with cheese, add the vegetables and a few basil leaves.
- Reheat in a pan (or crepe pan) for 2 minutes and serve.
- Normally the piadina is served folded in half. You can accompany it with a mixed salad.
Notes
You can modify the filling according to your taste and seasonal vegetables.
For instance, you could add tomatoes to the filling, arugula or spinach, or Parma ham.
The classic filling of the piadina in Emilia Romagna, its region of origin, consists of squacquerone, parma ham and arugula.