Piadina Romagnola – My way

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Piadina Romagnola-My way

Piadina is one of Italy's favorite street food. The flat bread is cooked on a hot special skillet and stuffed with a variety of ingredients. Squacquerone cheese and arugula are the ingredients of choice for filling. Today we will fill our piadina with prosciutto di Parma, mozzarella and arugula fresh from my garden.
Servings 6 serving
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr 25 mins

Equipment

  • large skillet
  • mixing bowl
  • stand mixer
  • Rolling Pin

Ingredients

Ingredients for the piadina

  • 3 1/2 cups flour allpurpose, unbleached
  • 1 cup water lukewarm
  • 1/3 cup pig lard or 1/3 cup of olive oil
  • 2 tsp salt
  • 2 tsp baking soda

Ingredients for the filling

  • 18 slices of prosciutto crudo Parma prosciutto, or even a locally made prosciutto
  • 12 slices of fresh mozzarella broken into chunks
  • 30 arugula leaves

Instructions

  • Gather your ingredients.
    Ingredients displayed on a green plate
  • In a bowl, combine the flour, salt and baking soda; add the lard incorporate it into the mixture.
    Ingredients combined in a bowl.
  • Transfer the flour mixture into the bowl of the stand mixer and slowly start to add the water; mix until the dough turns smooth.
    Smooth dough formed in the stand mixer.
  • Cover with plastic wrap and let it rest for about 40 minutes.
    Ball of dough covered with plastic wrap resting inside a light blue mixing bowl.
  • Remove the plastic and shape the dough into a log; divide it into 6 segments; form 6 balls; cover with plastic wrap and let it rest for 15 minutes.
    Log of dough cut into even sections on a flour dusted surface.
  • Lightly dust a working surface with flour; place one ball on the surface and stretch it to form a disk with the help of the rolling pin; the disk should be about 6 inches in diameter.
    Dough rounds ready to be cooked.
  • Meanwhile, preheat a non stick skillet at medium/hih heat; add the piadina and cook for about 2 minutes per side at medium heat; the piadina is ready to flip once you see bubbles forming on the surface of the dough.
    Piadina being cooked.
  • Remove from the heat and cut the piadina in half; fill with mozzarella chunks, prosciutto and a few leaves of fresh arugula. Serve immediately and enjoy. Buon appetito!
    Piadina filled with all the ingredients and placed inside a wooden basket.

Notes

My dad and my baby brother sitting on a chair at the beach.                         My mom, my baby brother and myself standing by the front door of our apartment at the beach.
This street food is an Italian favorite, and it brings me back to my childhood when my family used to go to Lido di Pomposa, on the coast of Emilia-Romagna, to vacation (the above pictures were taken during one of those holidays).
Piadina was always a beach favorite, eaten between playtime, sunbathing, and dips in the Adriatic Sea.
Piadina Romagnola is true Italian street food, that’s easy to make, simple, and super versatile. In fact, the traditional fillings for it are the classic squaccherone cheese and fresh arugula or prosciutto crudo. For a vegetarian piadina, try just mozzarella or ricotta and grilled vegetables. It can be made for the sweet palate by filling it with hazelnut spread or fruit jam.
Calories: 539kcal
Course: Main Course
Cuisine: Italian
Keyword: cucina povera, cured meat, flat bread, food, food to go, italian flat bread, italian food, italian street food, no baked flat bread, no yeast flat bread, street food, stuffed flat bread

Nutrition

Serving: 1piadina | Calories: 539kcal | Carbohydrates: 57g | Protein: 17g | Fat: 20.5g | Saturated Fat: 9.5g | Cholesterol: 20mg | Sodium: 535mg | Fiber: 0.1g

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