PIADINA ROMAGNOLA

ROMAGNOLA PIADINA Romagnola piadina is a simple recipe typical of the Romagna culinary tradition. There are different versions depending on the area; some make it thinner or softer, some add water or milk to the dough...this is the version we always make, and we love it! You can have fun topping them however you like: from savory with cured meats, cheeses, vegetables, or meat to sweet with Nutella, jam, or honey. If you make a large batch, you can pre-cook them, and once cool, you can choose to freeze them or store them in the refrigerator for two days, placing them in a plastic bag to keep them soft. Before serving, heat them for 1 minute on each side, then serve. Ingredients for 8 piadinas: 500 g type 0 flour 10 g salt 50 g lard (or an equal amount of seed oil or olive oil) 1 teaspoon honey 12.5 g fresh yeast (1/2 cube) 250 ml milk Sift the flour into a bowl and add the salt, stirring until thoroughly combined. Make a well in the center and add the lard or oil and a teaspoon of honey. Dissolve the yeast in the warm milk and add it to the flour. Knead until the ingredients are combined, then transfer to a pastry board and knead briefly until the dough becomes soft and elastic. Shape into a ball and let it rest for 1 hour, covered, in a warm place. Once the dough has risen, divide it into 8 equal portions, each weighing about 100 g. Roll out the piadina with a rolling pin until it's about 4-5 mm thick. Heat a griddle or a non-stick pan, and when it's hot, cook the piadinas, rotating them and turning them frequently. Add fillings to taste, and enjoy! You can also find us on: INSTAGRAM 👉🏻 @miciemira FACEBOOK 👉🏻 Miciemira recipes #piada #piadina #piadinaromagnola