Piadina from Romagna
The piadina! Just saying its name transports you to Romagna. The Romagna piadina comes from a simple yet tasty recipe that lends itself perfectly to being filled with a variety of ingredients.
- Difficulty
- Easy
- Prep Time
- 15 min
- Cook Time
- 20 min
- Servings
- 4 people
Ingredients
- Santa Lucia Yeast for Pizza and Savoury Dishes – Box of 5 Sachets, 1 bag
- flour, 500 g
- lard, 50 g
- salt, 10 g
- milk, as needed
Method
Arrange the flour in a mound, previously mixed and sifted with the Santa Lucia yeast. Place the salt and lard in the center and start mixing everything together.
Add milk gradually until you get a fairly firm dough.
Divide the dough into balls and roll each out with a rolling pin to form round discs about 3 mm thick.
Cook the discs on a preheated griddle (testo) kept at a moderate and steady temperature, making sure to cook thoroughly on one side before flipping to cook the other.
Serve as desired with prosciutto, salami, or squacquerone cheese—let your creativity run wild!
Add milk gradually until you get a fairly firm dough.
Divide the dough into balls and roll each out with a rolling pin to form round discs about 3 mm thick.
Cook the discs on a preheated griddle (testo) kept at a moderate and steady temperature, making sure to cook thoroughly on one side before flipping to cook the other.
Serve as desired with prosciutto, salami, or squacquerone cheese—let your creativity run wild!