Teresa's Recipes
Authentic Emilia-Romagna Piadina
Piadina, an iconic flatbread from the beautiful region of Emilia-Romagna in Italy, is a beloved culinary treasure known for its simplicity and versatility. This traditional delicacy, with its soft, chewy texture and rustic flavor, can be enjoyed with a wide array of fillings - from savory cured meats and aromatic cheeses to sweet and tangy jams. Its rich history dates back to ancient Roman times, making it a timeless dish that has been enjoyed over centuries. Whether you serve it for breakfast, lunch, or an afternoon snack, Piadina promises a delightful gastronomic journey to Italy!
Ingredients
- 500 grams All-purpose flour
- 70 grams for lard, 100 ml for olive oil Lard or extra virgin olive oil
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 200 ml, lukewarm Water
Dietary Notes
- Servings: 4
- Dish Type: Bread
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 500
- Fat: 22g
- Carbs: 65g
- Protein: 10g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a large bowl, whisk together the flour, baking soda, and salt.
- Add in the lard or olive oil. Begin to mix, slowly pouring in the lukewarm water until a dough starts to form.
- Transfer the dough onto a floured work surface. Knead it for about 10 minutes until it becomes smooth and elastic. This step is crucial for achieving the classic soft and chewy texture of Piadina.
- Divide the dough into 4 equal parts. Using a rolling pin, roll each portion into a thin circle, about 1/8 inch thick.
- Heat a large skillet or griddle over medium heat. Cook each Piadina for about 2 minutes on each side, or until they are lightly browned and bubbles form on the surface.
- Fill your delicious Piadina with your choice of fillings. Traditional options include prosciutto, mozzarella, or Nutella for a sweet version. Serve warm and enjoy the taste of Emilia-Romagna!
Tips
- For an authentic experience, try using Italian '00' flour if available.
- If using olive oil, opt for extra virgin for the best flavor.
- You can keep the dough in the fridge for 2-3 days wrapped in cling film.