La Piadina Romagnola

lard

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Turkey ham is lower in fat.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds flavor without dairy.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is a good substitute for flavor.

Combine double zero flour, water, white wine, pork fat, extra virgin olive oil, bicarb soda, and salt in a mixing bowl.

Use one hand to mix the ingredients together, starting from the sides and moving to the middle.

Knead the dough on a wooden board until smooth, about 5-7 minutes.

Cover the dough with a cloth and let it rest for 30-45 minutes.

After resting, divide the dough into four pieces and roll each into a ball.

Flatten each ball slightly and cover while working with the others.

Use a rolling pin to stretch each piece into a thin circle, rotating at a 15-degree angle.

Cook each piadina in a skillet for 1.5 to 2 minutes on each side, using a fork to poke holes in it while cooking.

Spread squacquerone cheese on the cooked piadina, add rocket and prosciutto, and fold in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens