Piadina romagnola
Piadina romagnola is the iconic dish of Romagna, the part of Emilia Romagna which is touched by the sea. Be careful, this street food is like a religion over there! :) Here the version from Ravenna!
Servings: 4 people
Calories: 340kcal
Cost: $ 0.5
Equipment
- a bowl
- a spoon
- a chopping board or the kitchen countertop
- a rolling pin
- a large pan
- a fork
Ingredients
- 500 gr general purpose flour ('0' type)
- 50 gr lard
- 1 teaspoon honey (I use chestnut one)
- 1 teaspoon baking powder (optional, I use it)
- 110 gr milk
- 130 gr water
- 1 teaspoon salt
Instructions
- The ingredients should be at ambient temperature, so you will be able to work them better (the lard, mainly).
- In a bowl, mix the flour with the baking powder.
- Add the lard and the honey, then add the salt. Mix them.
- The milk and the water should be little bit warmer than your body temperature. Add all the milk, then slowly add the water, so that you can manage the right amount, depending on the flour you are using.
- The final result is a quite elastic dough, that will rest for 1.5 hours in a bowl covered with a plastic film.
- Put the pan on the heat. Cut the ball into 4 pieces and roll each of them with the rolling pin. The thickness should be about 3-4 mm.
- With a fork, pierce the piadina, then put it into the pan. Cook each side for 2 minutes.
- Fill according to your taste and enjoy! Here, my choice has been squacquerone and prosciutto crudo (raw ham) ... heaven :)
Notes
- calories are for one empty piadina. Of course they rely heavily on how you stuff it...
- the ingredients will give you 4 piadine. It may be enough for 4 people.. but I strongly believe you will not be able to have just one of these ;)