All Rights Reserved. Take care. Unsubscribe at any time. After skipping McDonald’s and Burger King she decided on a Piadina. Stir in the diced lamb and leave to marinate for 30 minutes or up to 24 hours. Learn how your comment data is processed. The combination of spices and vegetable flavors are amazing. Just like my recent Ciambella Ramagnola, La Piadina is also from the Emilia-Romagna Region. Divide dough into 3-4 balls, sprinkle a wooden board or flat surface with a little flour and place balls on top, cover with a tea towel and let rest 20 minutes. Place in a lightly oiled bowl, cover with plastic and let rest 20 minutes. And have fun with your grandsons! Immediately fill cooked warm flat breads with desired fillings. This article contains affiliate links, which means we may earn a small commission if a reader clicks through and And yes it was delicious, she actually gave me a piece! Italy is blessed with an astonishing variety of breads: in Tuscany, the bread is unsalted, around Torino they make bread sticks a yard long, and in Romagna, along the Adriatic Coast, they make the piadina. Published January 21, 2019 By Rosemary 37 Comments. Published: 20 Apr 2020 . A fellow Italo-Canadian in Woodbridge Ontario. More information. Until then, I will make them at home. To serveSalami, prosciutto, ham, soft cheeses (stracchino, gorgonzola or cream cheese) and, if you wish, greens such as rocket or watercress. The other day after I picked her up from school we decided to do a little window shopping, well to be honest, I do the window shopping and she does the shopping. makes a purchase. This can also be made in a Dutch oven. The key to piadine is eating them while they are really hot. I was then determined to stand by her side to watch and learn. Hi Debra, thanks so much, glad you like it. The dough is made simply by mixing flour, water, and olive oil, rolled out into flat disks and then lightly grilled. Italians love to fill flat bread with, sliced tomatoes, fresh mozzarella and mayonnaise, or sliced tomatoes, tuna and mayonnaise, or how about your favourite cold meat (prosciutto, salami and cheese). Her Italian Flatbread Sandwich was filled with sliced tomatoes, tuna, melted Mozzarella and a little mayonnaise. To my ignorant eyes, it looked like a large aluminium ping-pong bat with a bulbous wooden handle that was slightly too long for the cupboard, so pushed it open slightly. Warm a nonstick pan until it is hot. When almost combined move to a flat surface and knead into a smooth ball. Place flour, baking powder and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. What it is IS an Italian flatbread made of flour, lard (or olive oil), salt and water and stuffed with 2-3 ingredients- usually a meat, cheese and a veg. Sounds easy and yummy. The second time I made it, I doubled the cream cheese and chocolate chips for the second layer and it made it more like a cheesecake layer. Learn how to prepare and cure a tagine dish also. Glad you liked them though. Useless and annoying, I thought: more fool me. This means gathering everyone around and having all the fillings ready: slices of salami, prosciutto or ham, soft cheeses such as stracchino, gorgonzola or cream cheese, also some greens, such as rocket or watercress. Knead, adding lard one piece at a time, for 2 minutes or until well … When almost combined move to a flat surface and knead into a smooth ball. Moroccan Chicken Tagine recipe: 5 star easy North African dish cooked in a clay vessel or slow cooker. To help personalize content, measure adverts and provide a safer experience, we use cookies. Hi Merryn, if they weren’t pliable then yes you rolled them too thin and maybe cooked them too much. A cheerful, simple flatbread you eat straight from the pan, loaded with soft cheese, prosciutto and greens, Last modified on Mon 20 Apr 2020 11.38 BST. Notify me of follow-up comments by email. https://www.theguardian.com/.../20/rachel-roddy-piadina-flatbread-recipe Use a fork to prick the discs all over. The first flat I rented in Rome had a testo, not that I knew what it was at the time. Thanks for all your recipes! The Guardian - Back to home. La Piadina - Italian Flatbread Sandwich, Breakfast, lunch or dinner, fast, easy & no yeast recipe. According to Allesandro Molinari Pradelli in his book about the Food of Bologna, the first mention of piadine was in the Descriptio provinciæ Romandiolæ, a statistical report about the region Romagna 1371. Filed Under: Bread & Yeast Breads, Lunch, Most Posts, Sandwiches & Burgers, Your email address will not be published. The resulting … A piadina is a type of traditional flatbread found in Italy that are stuffed with every conceivable fillings. In a medium bowl whisk together flour, salt and baking soda, make a well in the middle and add the lard or olive oil, mix with a fork, then slowly add the milk and mix. In a large mixing bowl, mix 150g yoghurt with 3½ crushed garlic cloves and the Ras el Hanout spice mix. La Piadina is a wonderful thing. By clicking on an affiliate link, you accept that third-party cookies will be set. All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. It notes that piadine, like all early breads, were unleavened, made solely from flour and salt. 500g plain flour125g lard or 80g olive oil1½ tsp bicarbonate of soda15g salt180g water. Wrap in a cloth and leave to rest for an hour. Traditionally, they were cooked on a testo, an absolutely flat terracotta plate that was warmed in wood ovens until hot enough to cook the rounds of dough. Our Piadina Recipe. Fill it anyway. Your email address will not be published. Eat immediately, ideally with a cold beer or glass of lip-staining dry lambrusco. You want them to acquire leopard-like spots. No 17 on my plan of things to do when things change: take the 7.25am train from Roma Termini to Ravenna, walk out of the station in search of the first place that will serve me a piadina romagnola, then eat the warm fold as I walk towards Piazza Del Popolo. Add the salt, bicarb, water and, if you are using it instead of lard, the olive oil, and bring everything into a consistent dough. I have made this twice already, going on my third right now! Thanks Kay glad you enjoyed it. Prick the dough with a fork. We won't send you spam. Serve while still hot, folded around prosciutto and/or cheese. Knead for a minute or so to bring it all together (this isn’t a traditional bread